Sticky Toffee Pudding

When I lived in Scotland Lachlan introduced me to this little wonder. It was the perfect winter dessert. Super indulgent and really easy to make.

What You Will Need

For the Cake

• 6 1/2 oz of pitted dates. (roughly a cup and a half)

• 1 cup of water

• 1 cup of all-purpose flour. you can use whole wheat but I found it grittier

• 1 cup of brown sugar

• 1 egg

• 1 teaspoon of vanilla. I usually just let the vanilla glug once into the bowl

• 4 softened tablespoons salted butter.

For the Toffee sauce

• 1 cup heavy cream

• 1/2 cup of salted butter

• 1 teaspoon of vanilla or 1 glug

• 1 cup of brown sugar ( i used old fashioned)

• 1/2 teaspoon baking soda

• 1 teaspoon of baking powder

What to do

For the cake

1. Preheat oven to 350

2. Place dates in a saucepan with water and cook on medium-low heat until all the water has been absorbed by the dates and they have softened.

3. Once softened blend the date mixture until you reach the desired consistency. You can leave it a bit chunky if you like bits of dates or you can puree it completely so that there is a seamless texture to the cake.

4. Combine butter sugar and egg in one bowl and all dry ingredients in another bowl.

5. Mix the date mixture and vanilla into the butter-sugar and egg bowl until well combined.

6. Slowly mix in the dry ingredients until everything is combined into a well-mixed batter

7. Butter a bread tin and pour batter into the bread tin.

8. Place the tin into the oven and cook for 25-30 min or until you can insert a knife or toothpick and it comes out clean.

9. Remove from oven and allow to cool slightly as you make the toffee sauce

For the Toffee Sauce

1. Combine all ingredients in a saucepan except the vanilla.

2. Simmer the mixture on low heat until it has come together and is slowly bubbling stirring as little as possible.

3. Once the mixture is bubbling turn up the heat to medium and stirs rapidly until the mixture thickens and becomes amber in colour. Note: the mixture can bubble and rise rapidly. If it rises quickly remove from heat and stir rapidly until mixture subsides and return it to lower heat.

4. Once the mixture has thickened and darkened remove from heat and stir in vanilla.

5. Combine a slice of cake and sauce and serve hot.