Recipe: A Classic Sticky Toffee Pudding

Time for a heart-warming traditional winter pudding, and there is nothing quite as decadent as a delicious sticky toffee dessert to the get the taste buds active. Thanks to What Jessica Baked Next, we share a simple yet mouthwatering recipe that you will absolutely love this winter! Warm, sweet, sticky and covered in toffee – this pudding ticks all the right boxes.

What you will need: Date Sponge: 175g pitted dates, chopped 300ml (1/2 pint) boiling water 1 teaspoon bicarbonate of soda 50g softened butter, plus extra for greasing 175g caster or granulated sugar 1 teaspoon vanilla extract 2 large free-range eggs 210g self-raising flour, sifted

Toffee Sauce: 250g unsalted butter 300g soft brown sugar 400ml double cream

What you need to do:

1. Preheat the oven to 180 degrees C. Lightly grease the sides of 8 x 200ml pudding basins or ramekins and line each base with a small circle of parchment paper. Place on a large baking tray and set aside.

2. Place the dates along with the boiling water and bicarbonate of soda into a small mixing bowl and put to one side. Meanwhile in a large mixing bowl cream together the butter and sugar with the vanilla until light and fluffy.

3. Add the eggs one by one and beat until combined. Now sift in the flour and gently fold into the mix. Finally stir through the date mixture until it’s completely incorporated.

4. Divide the mixture between the pudding moulds, making sure you only fill them up to 2/3 of the way full. Then place back on the tray and bake for 20-25 minutes or until a cake tester comes out completely clean.

5. Whilst the puddings are cooking, this is a good time to make the sauce. Put the butter and sugar into a pan and melt, bring up to the boil and then simmer for 5 minutes making sure you stir from time to time. Add the cream and stir through.

6. When the puddings are cooked, remove gently from the pudding moulds using a small palette knife or butter knife – remember to remove the circle of parchment paper from the bottom. To serve, pour the sauce over each pudding and serve with pouring or whipped cream or a scoop of vanilla ice cream and some chopped walnuts or toasted pecans. Your guests will thank you!