Sticky Toffee Pudding

This is a recipe I've been meaning to try for a long time. Sticky Toffee Pudding is a staple on many dessert menus around the world, and this is Jamie Oliver's sweet and delicious take on it. It's definitely calorific but great as a treat!

Recipe

225g/8oz fresh dates, stoned
1 teaspoon bicarbonate of soda
85g/3oz unsalted softened butter
170g/6oz caster sugar
2 large eggs
170g/6oz self-raising flour
1/4 teaspoon ground mixed spice
1/4 teaspoon ground cinnamon
2 tablespoons Ovaltine
2 tablespoons natural yoghurt

For the Toffee Sauce

115g/4oz unsalted butter
115g/4oz light muscovado sugar
140mls/5fl oz double cream

Method

Preheat your oven to 180°C/350°F/gas mark 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200mls/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whizz the dates in a food processor until you have a purée.

Meanwhile, cream the butter and sugar until pale using a wooden spoon.

Add the eggs, flour, mixed spice, cinnamon and Ovaltine.

Mix together well, then fold in the yoghurt and your puréed dates.

Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.

The final product, smothered in toffee sauce.