Sticky Toffee Pudding

Makes 6–8 servings

1 1/2 cup dark muscovado sugar, packed
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 tesspoon salt
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
6 tablespoon + 1 teaspoon unsalted butter
1 1/3 cup (about 14) Medjool dates, chopped

+ heavy cream, for serving

Heat the oven to 375°F.

Put 1/2 cup of sugar and the flour, baking powder, and salt in a bowl, using your fingers to get any lumps out of the sugar.

Melt 4 tablespoons of the butter (I melt mine in the microwave). In a large bowl, combine the melted butter, milk, egg, and vanilla extract.

Stir the liquid into the flour and sugar with a wooden spoon or a spatula, and mix until smooth. Stir in the dates. Tip the mix into a buttered 1 1/2-quart dish, and place on a sheet tray with a lip to catch any sticky toffee that bubbles over.

Dot the top with the remaining butter and sprinkle with the remaining sugar. Pour 2 cups plus 2 tablespoons of boiling water over the whole thing. Bake for 45 minutes, and watch it bubble.

Serve hot with loads of cream.

Leave a comment