Sticky toffee puddings

Special equipment • blender • electric mixer

MAKES 8

7oz (200g) pitted dates, preferably Medjool

1 tsp baking soda

2 cups self-rising flour

8 tbsp (1 stick) butter, at room temperature

1 cup packed dark or light brown sugar

3 large eggs

For the toffee sauce:

1 cup packed dark or light soft brown sugar

5 tbsp butter, cut into pieces

2/3 cup heavy whipping cream

sea salt

half-and-half or light cream, to serve

1 Preheat the oven to 375°F (190°C). Butter eight 1-cup pudding basins or ramekins. In a small pan, combine the dates with the baking soda and 1 cup of water. Simmer over medium-low heat for 5 minutes or until softened. Let cool slightly, then purée with the cooking liquid in a blender.

2 Sift the flour into a bowl, add the butter, brown sugar, and eggs, and beat with an electric mixer until well blended, then mix in the date purée. Pour the mixture into the pudding basins, then place them on a baking sheet. Bake for 20–25 minutes or until firm to the touch. Meanwhile, make the toffee sauce. Melt the brown

sugar, butter, and cream together in a pan, stirring until smooth. Stir in a pinch of salt and allow to simmer for a few minutes. Leave the sauce and puddings to cool.

3 Carefully remove the puddings from their molds, using a knife to ease them away from the sides. Transfer the puddings to a large plastic food storage bag and freeze. Pour the sauce into a small plastic container, cover, and freeze.

4 To serve, defrost the sauce and puddings overnight in the refrigerator. Place the puddings on a baking sheet and reheat in a preheated 350°F (180°C) oven for 15–20 minutes. Warm the sauce in a pan until gently bubbling. Serve the warm puddings with the hot toffee sauce and a drizzle of half-and-half, if desired.

Sticky toffee puddings