Irresistible sticky toffee pudding with warm toffee sauce

Serves 8

Takes 45 minutes

Ingredients

For the pudding

• 250g fresh pitted dates, chopped
• 250ml hot brewed coffee
• 5ml bicarbonate of soda
• 125ml butter, cubed
• 180ml soft brown sugar
• 2 eggs
• 250ml self-raising flour pinch salt
• 3ml ground mixed spice

For the toffee sauce

• 160g butter, cubed
• 250ml cream
• 125ml soft brown sugar
• whipped cream or custard, to serve

Method

1. Preheat oven to 180°C. Grease 8 x 125ml bowls or cups.
2. Combine the dates, coffee and bicarb, and leave to stand for 5 minutes. Blitz the date mixture, butter and sugar until well combined.
3. Add the eggs, flour, salt and spice, and process until just combined. Pour into the prepared dish and bake for about 20 minutes or until a testing skewer comes out clean. Cool for 10 minutes.
4. For the toffee sauce, heat all the ingredients on medium, stirring until the butter has melted. Bring to a boil and cook for 5-10 minutes or until slightly thickened.
5. Serve the puddings warm with the toffee sauce and whipped cream or custard.