Sticky Toffee Pudding with Muscovado Caramel

⏱ 70 min · Serves 8

A properly dark, date-heavy sponge that steams to a fudgy crumb, drowned in a glossy muscovado caramel that tastes faintly of treacle and burnt sugar. Serve hot with cold pouring cream and watch the room go quiet.

Per serving: 712 kcal · 6.5g protein · 78.0g carbs · 42.0g fat

Ingredients

• 250g pitted Medjool dates, roughly chopped
• 300ml boiling water
• 1 tsp bicarbonate of soda
• 85g unsalted butter, softened, plus extra for greasing
• 150g dark muscovado sugar
• 2 large eggs
• 1 tbsp black treacle
• 175g self-raising flour
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• For the muscovado caramel:
• 200g dark muscovado sugar
• 150g unsalted butter
• 250ml double cream
• 1 tbsp black treacle
• ½ tsp flaky sea salt
• To serve: cold pouring cream or vanilla ice cream

Method

1. Put the dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soften for 20 minutes, then mash roughly with a fork — you want texture, not purée.
2. Heat the oven to 180°C fan / 200°C / gas 6. Butter a 20cm square baking tin and line the base with baking paper.
3. Beat the butter and muscovado sugar together until creamy and slightly lightened, about 3 minutes.
4. Add the eggs one at a time, beating well, then the treacle and vanilla. It may look split — don't panic.
5. Fold in the flour and salt, then stir through the date mixture and all its soaking liquid. The batter will be very loose; that's correct.
6. Pour into the tin and bake for 30–35 minutes, until risen and springy and a skewer comes out with just a moist crumb.
7. Meanwhile make the caramel: melt the butter, muscovado sugar and treacle in a heavy pan over medium heat, stirring until dissolved. Bring to a simmer for 2 minutes.
8. Pour in the cream, whisk smooth and simmer for 3–4 minutes until glossy and coating-thick. Stir in the flaky salt.
9. Prick the hot sponge all over with a skewer and pour over a third of the caramel. Let it soak in for 10 minutes.
10. Cut into squares and serve hot with the remaining warm caramel poured over and cold cream alongside.