Sticky Toffee Pudding

Ingredients

• 175 g dates (stones removed)
• 175 ml boiling water
• 75 g unsalted butter
• 175 g light or dark brown soft sugar
• 250 g self raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 75 g black treacle (or golden syrup)
• 3 medium eggs
• 125 ml whole milk
• 75 g unsalted butter
• 75 g light or dark brown soft sugar
• 2 tbsp black treacle (or golden syrup)
• 1 tsp vanilla extract
• 150 ml double cream

Method

1. For the Pudding
2. For the Sauce
3. Recipe tip: Any dish that is about 1.5-2L in size will work - just keep an eye on the baking time.
4. Recipe tip: The dessert is best served fresh, but can be reheated once.
5. Recipe tip: The sauce will last for 3 days, in the fridge - will thicken a lot in the fridge.
6. Recipe tip: If you want to bake individual puddings, I recommend using these pudding moulds for the recipe! The recipe will make about 8-10 and take 20 minutes to bake!
7. Recipe tip: If you don't want to use the dates, remove the dates and water and use 250ml milk in total.