Mel’s Sticky Toffee Pudding
This has to be the ultimate comfort food, perfect for chilly, wintery evenings! Who can resist a slice with a good dollop of custard?
For the pudding:
• 225g medjool dates, chopped
• 175ml boiling water
• 1tsp vanilla essence
• 85g butter
• 140g demerara sugar • 2 eggs
• 2tbsp black treacle
• 175g self-raising flour
• 1tsp bicarbonate of soda • 100ml milk
For the sauce:
• 50g butter
• 175g light brown sugar
• 225ml double dream
• 1 tbsp black
An hour or so before you are ready to make the pudding, pop the dates, vanilla and boiling water in a bowl and leave to soak.
To make the pudding, beat the butter and sugar together.
Beat in the eggs, one at a time, followed by the treacle.Mix the flour and bicarbonate of soda together, then fold in, half at a time, alternately with the milk.
Finally, mash the dates with a fork, and fold in.
Bake in a lined 8 inch square tin at 160c for 35mins approx, until a skewer inserted comes out clean.
For the sauce, bring the butter, sugar and half the cream to a boil in a small pan, stirring throughout. Add the treacle and boil for a further 3 minutes, stirring. Remove from the heat, stir in the remaining cream, then transfer to a jug for serving.
Serve warm. Mmmm.....
Download Mel’s Sticky Toffee Pudding recipe here