Sticky Toffee Pudding

A slightly wintery one but lets not pretend that British summer time is not slightly autumnal at the best of times. A classic sticky toffee pudding is one of the ultimate comfort foods and even in the summer if served with ice cream is perfect. 

Ingredients:

Sponge

4 tea bags

450g fresh dates

1 tsp cinnamon

1 whole nutmeg (grated)

170g butter

340g self raising flour

170g caster sugar

170g muscovado sugar

4 eggs

Caramel Sauce

250g butter

125g muscovado sugar

125g caster sugar

50ml rum

300ml double cream

Method:

Preheat the oven to 180 degrees Celsius. Cover the tea bags with 300ml of boiling water and leave to steep for 3.5 minutes. Then destone the dates and then put in a processor with the cinnamon and half a nutmeg. Pour the tea over the dates and leave to soak for 10 minutes. Blitz to a puree. 

Butter a 26cm bundt tin. Cream the butter and sugar together and beat in the eggs one-by-one then stir in the flour and fold in the pureed dates. Pour the pudding mixture into the tin and bake for 45 to 50 minutes. 

For the sauce, cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum and double cream.Bring to the boil the simmer until a deep golden colour. 

Once out of the oven flip onto a plate and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge bouncy. Serve with a jug of sauce and cream or ice cream.