Please note all orders will be dispatched from Monday 22nd August.

Indulgent Sticky Toffee Pudding

PREPARATION TIME: 30 MINUTES|COOKING TIME: 30 MINUTES|Makes 12 squares

METHOD

Preheat the oven to 180C and cut non grease proof baking paper to line the tin.

Chop up the dates roughly and then add in the boiling water and bicarbonate of soda into a bowl. Leave this to sit for around 10-15 minutes and then press the dates in the water to soften them.

Get a large bowl and add cubes of butter and black treacle. This will be sticky so make sure to mix the butter evenly. Use an electric or hand held whisk.

Then add in the sugar and mix again, until smooth. Crack two eggs and then mix, making sure there are no lumps.

Then add the flour and baking powder slowly and whisk the mixture.

After pour in the dates and water mixture and stir.

Lastly add the mixture to the tin and bake for 30 minutes.

To make the sauce, add the butter, sugar and treacle in a saucepan and stir gently on a low heat until all the ingredients is melted.

Once the sponge is cooked and the sauce is bubbling then everything is ready.

Take the tray out the oven and pour the sauce over the top. Keep some sauce to the side if you like it extra saucy.

Serve with a scoop of vanilla ice cream or whipped cream.

INGREDIENTS

Sponge

200g dried pitted dates
200ml boiling water
80g melted butter
2 medium or large eggs
2 tbsp of black treacle (Tate & Lyle brand)
50g of dark muscovado sugar (Tate & Lyle brand)
1 tsp of bicarbonate soda
2 tsp of baking powder
150g of plain flour

Sauce

130g unsalted butter softened
300g of dark muscovado sugar
200ml of double cream
1 tbsp black treacle (Tate & Lyle brand)