Sticky Toffee Pudding-style dates and dark muscovado

The British pudding hall of fame — dates, dark muscovado sugar and a splash of bicarbonate for lift, steamed until pillowy, drowned in butterscotch toffee sauce and served with proper custard.

Ingredients

• For the pudding: 200 g pitted Medjool dates, chopped
• 1 tsp bicarbonate of soda
• 200 ml boiling water
• 175 g self-raising flour
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 100 g unsalted butter, softened
• 150 g dark muscovado sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the toffee sauce: 150 g dark muscovado sugar
• 100 g unsalted butter
• 200 ml double cream
• 1 tsp vanilla extract
• Pinch of salt
• To serve: proper custard (or vanilla ice cream)

Method

1. Soak the dates. Put the chopped dates in a heatproof bowl with the bicarbonate of soda. Pour over the boiling water and leave for 15 minutes — they’ll go soft and mushy.

2. Preheat oven to 180°C (160°C fan). Grease a 1.2 litre pudding basin or ovenproof dish.

3. Make the batter. Cream the butter and muscovado until fluffy (it won’t go light because of the dark sugar , just aim for well combined). Beat in the eggs one at a time, then vanilla.

4. Fold in the flour, ginger and cinnamon, then the date mixture (including the soaking liquid , it’s full of flavour). The batter will be quite wet.

5. Pour into the prepared basin. Cover with a double layer of foil and tie with string (if steaming) or just cover with foil (if baking).

6. Steam for 1.5 hours OR bake for 35-40 minutes until risen, firm to the touch and a skewer comes out clean.

7. Meanwhile, make the toffee sauce. Put the muscovado, butter, cream, vanilla and salt in a saucepan over low heat. Stir until the sugar dissolves and the sauce is smooth and glossy. Simmer for 5 minutes to thicken slightly.

8. Turn out the pudding onto a warm plate. Pour over half the hot toffee sauce so it soaks in. Serve each portion with extra sauce and proper custard or ice cream.

Notes

The pud improves the next day. Make it the day before, re-steam for 30 minutes, and serve with freshly made sauce.