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| Easy Sticky-Toffee Pudding
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| Serves: 6–8. |
| Ingredients |
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Cake
110 g
muscovado sugar
175 g self-raising flour
125 ml full-fat milk
1 egg
1 tsp vanilla extract
50 g unsalted butter, melted
200 g chopped, rolled dates
Sauce
200 g dark
muscovado sugar
Approx. 25 g unsalted butter in little blobs
500 ml boiling water
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Instructions
Preheat the oven to 190°C/gas mark 5 and butter a 1 1/2 liter capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and four, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes, really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, and single cream.
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