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Classic Sticky Toffee Pudding
A date sponge cake that stays moist because the dates are soaked and folded straight into the batter, not just added for texture. Poured over generously with warm toffee sauce.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium
Cuisine
British
vegetariandessert
Ingredients
2 cupsdates, chopped and soaked
1 batchsponge batter
2 cupstoffee sauce
Instructions
1
Fold the soaked, softened dates through the sponge batter gently.
2
Keep some texture rather than mashing the dates in completely smooth.
3
Bake in a greased dish at 180C for 30-35 minutes, until the centre springs back when pressed and a skewer comes out clean.
4
Pour the warm toffee sauce generously over the top just before serving, so it soaks down into the warm sponge instead of sitting on a cold surface.
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