Sticky Toffee Pudding

Who doesn't love sticky toffee pudding? A timeless classic and an instant win for almost any group of hungry guests. We find this recipe works even better if you cook it, cool it, then reheat the next day. It's even stickier! In France it is possible to buy date pâté which makes it a little easier, otherwise just follow the description below.

Method

1. Grease a 23cm tin thoroughly with 25g of the butter, then dust the inside of the tin with flour
2. In a mixer, blend the remaining butter and sugar together, slowly add the golden syrup, treacle and eggs. Turn the mixer onto a slow setting and add the flour, mix until well combined
3. Chop 50g of the dates and add them, along with the pecans to the mixture and combine
4. Place 200g of the dates in a pan with the water and bring to the boil, then liquidise this mixture and whilst it's still hot add the bicarbonate of soda
5. Quickly, add this to the egg mixture, then pour into the prepared tin and bake for 30-40 minutes until the top is firm. Allow to cool a little before turning out completely
6. For the sauce; melt the butter and sugar together in a pan on a medium heat, add the cream and bring to the boil, then simmer for a few minutes until you have the required consistency
7. To serve, re-heat the pudding either in a microwave, or covered with foil in a warm oven. Cut into squares, then place a square into a warmed pudding plate or bowl, pour over some of the sauce. You have to offer double cream with this too!