The best ever sticky toffee pudding (well it <em>is</em> cold outside!) - Ideal Home, Britain's best-selling homes magazine

The best ever sticky toffee pudding (well it is cold outside!)

Our streamed version of this all time favourite has a dark, date-studded sponge and an extra rich toffee sauce that's particularly naughty!

Serves: 8
Takes: 15 Min to make + 2 HR Cooking
Per serving: 456 KCAL 32g Fat 115g (4oz)

You will need:

115g (4oz) unsalted butter, softened, plus extra for buttering

115g (4oz) light muscovado sugar

2 large eggs

115g (4oz) self-raising flour

½tsp baking powder

115g (4oz) stoned dates, finely chopped
For the sauce

142ml (5fl oz) tub double cream

85g (3oz) light muscovado sugar

85g (3oz) unsalted butter

Method:
1 Butter a 1.2ltr (2pt) pudding basin. Using an electric whisk or wooden spoon, beat together all the ingredients for the pudding for 2 min (if using an electric whisk) or until light and creamy. Pour into the prepared basin. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie string tightly around the basin rim to secure the foil, and trim any excess foil.

2 Place the pudding in a large saucepan. Pour in enough boiling water to reach halfway up the sides of the basin. Cover the pan with a tight-fitting lid and simmer for 2 hr, topping up with boiling water halfway through cooking. Remove from the heat and uncover, and when cool enough to handle, remove the foil and invert the pudding onto a serving plate.

3 To make the sauce, put all the ingredients into a small saucepan over a high heat and bring to the boil, stirring constantly. Let it bubble for 2 min until the sauce is thick and golden. Pour some of the sauce over the pudding, and take the rest to the table in a jug.

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