Ingredients
Prep time: 10 minutes
Bake time: 35 min
Serves: 6
Equipment - 8 x 8" square tin lined with baking paper
- 200g soft dried dates - stone removed and finely chopped
- 200ml hot water
- 75g soft butter
- 1 tbsp black treacle
- 50g dark muscovado sugar
- 2 large eggs
- 150g self-raising flour
- 1 tsp baking powder
For the butterscotch sauce:
- 150g soft butter
- 300g dark muscovado sugar
- 200ml double cream
Method
- Preheat oven 180C/160C fan/gas 4
- Add the dates to a bowl, cover and soak in the hot water for 10 minutes.
- In a large mixing bowl, with a handheld or electric mixer, whisk the butter and treacle together until combined.
- Add sugar to the mixture and beat together.
- Next, add the eggs, one at a time, while mixing.
- Sieve in the flour and baking powder, continue to beat on a low speed, bringing the mixture together.
- Finally, add the dates and the water they were soaking in, to the mixture and combine well.
- Pour the mixture into the prepared tin.
- Bake for 30-35 minutes and leave in the tin while you make the toffee sauce.
- You will know it is ready when the surface springs back when pressed with a finger.
To make the butterscotch sauce:
- Melt the butter and sugar in a wide saucepan and bring to a light simmer.
- Whisk in the cream until all is combined, increase heat until the sauce bubbles, then take it off the heat.
- Use a cocktail stick or sharp skewer to pierce holes all over the sticky toffee pudding right through to the bottom.
- Spoon some of the sauce over the pudding and let it seep through the holes.
- Leave to sit for 10 minutes before cutting.
- Refrigerate any leftover sauce in an airtight container for two weeks.
