Sticky Toffee Pudding (with Dates)
This sticky toffee pudding gets its dark, gooey crumb from dates softened in boiling water with bicarbonate of soda, then stirred straight into the batter. The cake is poked full of holes and soaked with a warm sauce of butter, cream and brown sugar, so every portion is damp through. Chop the dates finely for a smooth, molasses-like sponge, or roughly if you want to see them in the slice.
Instructions
Heat the oven to 180°C/360°F and grease a cake tin that is deep enough for the cake to rise.
Cream the room temperature butter, caster sugar and the first teaspoon of vanilla together until smooth. Beat by hand with a wooden spoon for about 5 minutes, breaking up the sugar crystals as you go, or use an electric mixer.
Beat in the eggs one at a time, mixing well after each. Then fold in the flour.
Bring the water to the boil in a pan and add the chopped dates, then the bicarbonate of soda. Take the pan off the heat straight away, let it cool slightly, and stir it into the batter.
Pour the batter into the prepared tin and bake for 40 minutes. The cake is done when a skewer pushed into the middle comes out clean.
Leave the cake to cool a little while you make the sauce. Combine the cream, brown sugar, second teaspoon of vanilla and the 3 sticks of butter in a saucepan and warm gently, stirring often so it does not separate. Stop when it is smooth, and do not let it bubble.
Cut the cake into portions and prick the top all over with a skewer or chopstick. Pour the sauce over so it runs into the holes, and serve with cream, custard or ice cream.
Make it personal.
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