Sticky toffee pudding

Now this is one of my all time favourite classic puddings..  Warm, fluffy, sticky sponge with lashings of toffee sauce and delicious nuggets of caramelised dates.

Thanks to being stuck indoors due to the nasty virus that's floating around, I have a lot more time on my hands as of now for the forseeable future so I thought I would not only blog my recipe but share a  video tutorial on Instagram. If you're on instagram you can find me at misbi_makes and you'll find the recipe in my highlights


To make my version of sticky pudding you will need

For the sponge :

200g dates chopped
200ml fresh kettle boiled water
1 level tsp bicarbonate soda
75g unsalted butter
2 tsp black treacle
25g soft light brown sugar
25g soft dark brown sugar
3 medium eggs
150g plain flour
2 tsp baking powder

For the sauce:

150g butter
300g dark brown sugar
1 tbsp treacle
200ml double cream

• Start by preheating your oven to 160c fan. Grease and line a 9x9 inch square baking tin
• Place the chopped dates into a bowl, with the boiled water and bicarbonate soda and set aside
• Cream both sugars and the butter till light and fluffy, add in the treacle and whisk until smooth
• Add in the eggs, flour, baking powder , gently whisking on a slow speed till you end up with a smooth  thick batter
• Gently mash the soaked dates, then pour them into the batter along with the water they've been soaking in.
• Pour the batter into the baking tin, bake for 30-40 minutes .. you'll know the cake is done if a skewer inserted comes out clean or the edges of the cake have slightly come away from the tin.
• Whilst the cake is baking, make the toffee sauce by melting the butter, sugar and treacle on a meduim heat. Turn up the heat once everything has melted and pour in all the cream, whisking ( quickly but carefully ) as you pour and take off the heat as it comes to boil
• As soon as you take the cake out the oven, poke small holes all over the top of the cake using a tooth pick. 
• Pour enough sauce to cover the top of the cake, using a spatula to spread it all the way to the edges
• Cover the remaining sauce and let the cake cool for about 15-20 minutes,  then serve the cake with the reserved sauce drizzled on top. Serve with ice cream for an even naughtier treat