Lake District, England

Sticky toffee pudding

Moist date sponge drenched in hot toffee sauce. The pudding that ends arguments.

60 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayDate sponge with toffee sauce.

The original

553kcalsame

5 gproteinsame

3 gfibresame

60minutessame

Sticky toffee pudding.

Per serving, worked out from the ingredient table.

Dates200 g, pitted and chopped

Water1 cup, boiling

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Butter75 g for sponge, 100 g for sauce

Brown sugar150 g for sponge, 150 g for sauce

Egg2

Maida (all-purpose flour, plain flour)1⅓ cups

Baking powder1 tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Fresh cream (thickened cream, heavy cream)¾ cup plus 2 tbsp, for sauce

Salta pinch

5 steps

1Soak dates in boiling water with soda for 15 minutes; mash.
2Beat 75 g butter with 150 g sugar, add eggs and vanilla, fold in flour, baking powder and the dates.
3Bake in a buttered dish at 180 C for 30 to 35 minutes.
4Simmer remaining butter, sugar, cream and salt for 3 minutes.
5Prick the sponge and pour over half the sauce. Serve with the rest.

Serve it like this

Serve squares hot in bowls with extra toffee sauce poured over and vanilla ice cream or cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.