Sticky Toffee Pudding

Method

1. 1

   Step 1

   Heat the oven to 350°F (180°C / Gas 4), or 320°F (160°C) fan, with a rack in the middle. Grease an 8-inch (20 cm) square baking dish, at least 2 inches (5 cm) deep, with the 1 tsp butter.

2. 2

   Step 2

   Put the dates in a heatproof bowl and pour over the boiling water. Stir in the baking soda / bicarbonate of soda and leave for 10 minutes, then mash with a fork until roughly pulpy, keeping all the soaking liquid.

3. 3

   Step 3

   Meanwhile, beat the softened sponge butter and light brown sugar in a large bowl with an electric mixer on medium speed for 3–4 minutes, until lighter and fluffy. Scrape down the sides of the bowl halfway through so the mixture is evenly combined.

4. 4

   Step 4

   Beat in the eggs one at a time, mixing for about 30 seconds after each addition, then add the vanilla. If the mixture begins to curdle, beat in 1 tbsp of the measured flour; slight curdling will not spoil the pudding.

5. 5

   Step 5

   Fold in the remaining flour with a spatula until only a few floury streaks remain. Fold in the lukewarm date mixture and all its liquid just until evenly combined; the batter will be quite loose.

6. 6

   Step 6

   Pour the batter into the prepared dish and smooth the surface. Bake for 30–40 minutes, until the sponge is risen, springs back gently when pressed in the centre and a skewer inserted into the middle comes out without wet batter; a few moist crumbs are fine.

7. 7

   Step 7

   During the final 10 minutes of baking, combine the sauce butter, dark brown sugar, cream and salt in a 6-cup (1.5-litre) saucepan. Heat over medium-low heat, stirring for 3–4 minutes until the butter melts and the sugar dissolves, then bring to a gentle simmer and cook for 3 minutes, stirring frequently, until smooth and glossy.

8. 8

   Step 8

   Let the baked sponge stand for 5 minutes, then prick it all over with a skewer, making holes about 1 inch (2.5 cm) apart. Slowly pour half the warm toffee sauce over the surface, spreading it towards the edges, and leave for 10 minutes to soak in.

9. 9

   Step 9

   Cut the pudding into 8 portions and serve warm, spooning the remaining sauce over each serving. If the reserved sauce has thickened, warm it over low heat for 1–2 minutes, stirring until pourable.