This is a stupendous easy sticky toffee pudding as delicious as it is comforting. Make ahead or devour straight from the oven smothered in toffee sauce.
Although the recipe is a simple and straight forward one there are a lot of diff ingredients so I find I prefer to get them all ready in order to avoid dashing about like a t.at. You do require a food processor to puree the dates and a large baking tin or dish. Mine is 20 cm x 30 cm.
Grease the dish/tin and dust the inside with flour. Pre heat the oven to 180° C/350 F/Gas Mark 4.
Cream/Beat 75 grams of butter and 200 grams light brown sugar together in a food mixer or with an electric whisk.
Add the 2 eggs, 2 tbsp golden syrup, 2 tbsp black treacle and 1 tsp vanilla extract. Turn the mixer on to a slow speed and then add 200 grams plain flour and 2 tsp of baking powder.
In a saucepan bring 200 grams of dates to a boil with the 300 mls of water. Remove from the heat and puree in a food processor.
Add 1 tbsp bicarb to the date mixture and whizz once more.
Tip the batter out into the tin or dish. Bake for about 35-45 mins. A skewer inserted should come out clean. The top can easily burn so watch it carefully for the last 15 minutes or so. I just turn the temp down. Don't open the oven until at least 35 minutes in as it can drop in the middle if you do.
Melt 200 grams unsalted butter and 200 grams light brown sugar together and bubble quite hard for a few mins until it starts to colour.
Take off the heat and add 200 mls double cream. It will splutter, be brave. Add 2 tbsps treacle and mix well. Put it back on a gentle heat for it to bubble again for a couple of mins.
Taste the sauce and add more treacle to taste. Pour some over the sponge before serving and decant the rest into a jug for people to add more themselves.