Sticky Toffee Pudding (with dates)

• 1¾ cups (250 g/8.8 oz) self-raising flour
• ⅞ stick (100 g) unsalted butter, room temperature
• 1 cup (250 g) caster sugar
• 2 large or 3 medium eggs
• 2½ cups (250 g) dates (without stones), finely chopped
• 1¼ cups (300 ml) water
• 1 teaspoon bicarbonate of soda
• 1 teaspoon vanilla essence
• 1⅔ cups (400 ml) whipping cream
• ⅔ cup (120 g) dark, soft brown sugar
• 1 teaspoon vanilla essence
• 3 sticks (375 g) unsalted butter

Ingredients for 12 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 180°C/360°F.

   Oven
2. 2

   Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or, do it using an electric mixer if you prefer.

   Mixer
3. 3

   Add the eggs one at a time, beating after you've added each egg.

4. 4

   Fold in the flour.

5. 5

   Bring the water to the boil and add the dates. Add the bicarb and immediately take the pan off the heat. Let it cool slightly, then add to the batter.

   Stovetop
6. 6

   Pour the batter into a greased cake tin—make sure you use one with enough room for the cake to rise.

7. 7

   Bake in the oven for 40 minutes, or until a skewer inserted into the cake comes out clean.

   Oven
8. 8

   Remove from the oven and set aside to cool a little while you make the sauce

   Oven
9. 9

   Mix the sauce ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn't separate, until it is a smooth sauce—don't allow it to bubble.

   Stovetop
10. 10

    Divide the cake into portions and poke holes all over the top with a skewer or chopstick.

11. 11

    Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice cream.