Ingredients
Pudding:
- 180 g Soft brown sugar
- 100 g Unsalted butter softened
- 200 g Medjool dates
- 3 Eggs
- 3 tbsps Black treacle
- 250 g Self-raising flour
- 1 tsp Baking powder
- 120 ml Whole milk
Toffee sauce:
- 200 g Soft brown sugar
- 100 g Butter
- 400 ml Double cream
- 2 tbsps Black treacle
Instructions
For the sticky toffee sponge:
- Preheat the oven to 175℃, grease a 20cm square baking tin with butter.
- Chop the medjool dates into fine pieces. Soak them in 150 ml of boiling water for 15 minutes.
- Meanwhile, add the butter and soft brown sugar into a large mixing bowl. Use an electric whisk to beat it together until it's creamy.
- Add the eggs and beat until combined. Next, add the black treacle and use a spoon or spatula to beat it together.
- Tip in the self raising flour and baking powder, fold it together until it's well combined.
- Pour in the milk and mix it well.
- Now the dates have soaked up all the water, use a fork to mash the dates almost until it is a paste. Fold them through the sponge batter.
- Pour the mixture into the greased up baking tray. Bake it in the oven for 50 minutes, or until a skewer poked in the middle comes out clean.
Toffee Sauce
- Whilst it is baking you can get the toffee sauce ready. Add the butter, sugar half of the cream and the black treacle into a large pan.
- Melt it over a medium heat, then crank up the heat and bring to the boil. Stir continuously whilst it boils for 2-3 minutes.
- Turn off the heat then add the remaining cream and beat it together until you have a glossy toffee sauce.
- Once the sponge is cooked, cut it into 9 portions, then pour 1/2 of the sauce over the top. You can leave it like this at room temperature for up to 2 days and reheat it in the oven.
- When you're ready to eat it, serve it with ice cream and drizzle over some of the leftover toffee sauce.