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Sticky toffee pudding
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Total Time:
45 minutes
Indulge in irresistible sticky toffee pudding with fresh dates - a true delight!
Ingredients:
  • 225 g fresh dates stoned
  • 1 teaspoon bicarbonate of soda
  • 85 g unsalted butter softened
  • 170 g caster sugar
  • 2 large free-range eggs
  • 170 g self-raising flour
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons Ovaltine
  • 2 tablespoons natural yoghurt
  • 115 g unsalted butter
  • 115 g light muscovado sugar
  • 140 ml double cream
Instructions:
  • 1. Preheat your oven to 180ºC/350ºF/gas 4. 2. Place the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Let it sit for a couple of minutes to soften, then drain. 3. Purée the dates in a food processor. 4. In a bowl, cream together the butter and sugar until pale. Add the eggs, flour, mixed spice, cinnamon, and Ovaltine. Mix well. 5. Fold in the yoghurt and the puréed dates. 6. Pour the mixture into a buttered, ovenproof dish and bake for 35 minutes. 7. While the pudding is baking, prepare the toffee sauce by gently heating the butter, sugar, and cream in a pan until the sugar has dissolved and the sauce thickens and darkens. 8. Serve the pudding and drizzle the toffee sauce over it at the table.

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