Sticky Toffee Pudding

This dessert is a favourite, adults love it, kids love it, a crowd pleaser that never fails. This recipe makes about 10 good portions, if you can’t use all of it either half the recipe below to make 5 portions or stick it in the freezer (it will last a few months) and whenever you want a sneaky snack put a piece in the microwave for a few minutes to heat up.

SERVES 10

- 20oz sifted plain flour
- 2 and a half tbsp baking powder
- 15oz caster sugar
- 2 and half teaspoons of bicarbonate of soda
- 1 and half pints of water
- 20oz pitted dates
- 2 teaspoons of vanilla essence
- 5oz of soft butter
- 5 whole organic eggs
 
Step 1. Place the water in a sauce pan, add the pitted dates, bring up to the boil and simmer the dates for 10 minutes, the reason for simmering the dates is to soften them up so they are not tough when they go into the sponge, after 10 minutes take the pan off the heat, strain the dates into a colander and leave to drain.

Step 2. Put the soft butter and caster sugar into a bowl and cream together using a whisk or wooden spoon, once creamed add the vanilla essence and beat in the eggs, 1 egg at a time until you have incorporated all 5 eggs into the butter and sugar mix.

Step 3. Into a bowl sift the flour, baking powder, and bicarb of soda, then add this to the mix in step 2, use a wooden spoon and make sure you mix all of the ingredience together really well, you should have a batter like consistency. Once your mix is ready take your dates out of the colander, make sure there is no water and mix into the sponge mix.

Step 4. Pre-heat your oven to 170 degrees, gas mark 4. Grease an ovenproof dish or cooking tin with deep edges and a holding capacity of about 2 litres with a little butter or baking paper, tip in the sponge mix and spread it out into all the corners of the dish so it cooks evenly, place the dish into the oven and cook it for about 25 minute until the sponge is springy….Serve with cream whilst hot.