Sticky toffee pudding

Ingredients

• 340 g dried pitted dates
• 1 ½ tsp bicarbonate of soda
• 375 ml (1½ cups) boiling water
• 150 g unsalted butter
• 175 g brown sugar
• 3 eggs
• 225 g self-raising flour
• 1 tsp ground ginger
• vanilla ice cream, to serve

Granny butterscotch sauce

• 265 g brown sugar
• 80 g unsalted butter
• ½ tsp ground ginger
• ½ tsp table salt
• truffle oil, to taste (optional)
• 250 ml (1 cup) pouring cream

Standing time: 30 minutes

Instructions

1. Place the dates and bicarbonate of soda in a heatproof bowl, then pour over the boiling water and stand for 30 minutes.
2. Preheat the oven to 160˚C (140˚C fan forced). Grease a baking dish with butter or oil spray.
3. Place the butter, sugar, egg, flour and ginger in a blender. Scoop out the dates from the soaking water and to the blender. Process until a smooth batter forms. Pour into a greased baking dish and bake for 40 minutes or until a knife withdraws clean.
4. Meanwhile, for the butterscotch sauce, place the sugar, butter, ginger, salt and truffle oil if using in a saucepan over medium heat. Stir over low heat until the butter melts. Add the cream and simmer for 6 - 8 minutes or until caramelised and thick.
5. Serve the sticky toffee pudding with butterscotch sauce and ice cream.

Photography by Kitti Gould.

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