When I see a chocolate fondant and a sticky toffee pudding on the same menu I seriously struggle to
choose between the two. This is one of my all-time favourite pub desserts. It legit tastes like a proper
pub-made one, too.
PREP: 15 mins,
plus soaking time
COOK: 45 mins
200g pitted dates
190g butter, roughly cubed
100g golden caster sugar
30g black treacle
1 tsp bicarbonate of soda
200g self-raising flour
120g soft light brown sugar
200ml double cream
ice cream, to serve – optional
22 x 15cm baking dish
Place the dates into a large bowl, pour over 175ml of boiling water and leave to stand for a minimum of 30 minutes (you might find that if you have very dry dates they benefit from a
further 15 minutes).
Preheat your oven to 180ºC (fan 160?/gas mark 4) and line the baking dish with baking parchment.
Place the dates and all of the soaking liquid into a food processor. Add 100g of the butter, the golden caster sugar, eggs and treacle. Blitz until pretty much smooth – don’t worry if it looks as if the butter and eggs are splitting; it will all come good.
Add the bicarbonate of soda and self-raising flour and blitz until you reach a smooth consistency. Tip the batter into the lined baking dish. Spread the batter out so it is fairly even and then slide into the oven and bake for 45 minutes.
Place the remaining 90g of butter into a saucepan with the soft light brown sugar and double cream, and bring slowly to the boil while stirring regularly. Boil the sauce for 1 minute, then remove from the heat.
When the cake is fully cooked, remove it from the oven and prick it all over with a fork. Pour over about 4 tablespoons of the sauce and spread it over the top of the cake. Let the cake stand for 5 minutes, then remove from the dish, cut into squares and serve up with the remaining toffee sauce and ice cream, if you really want to push the boat out.
Recipes extracted from Cooking for Family & Friends by Joe Wicks. Available now, Bluebird, RRP $44.99. Buy the book here.
These little gems are a trip down memory lane for me. I have a vivid memory from when I was a child of Mum and Dad taking me on a...On March 27, 2015
There’s nothing quite like remaking an old favourite using new ideas and new ingredients, and this nourishing banana bread wins people over time after time, even though it’s quite different...On May 6, 2016
After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a...On February 27, 2015
This is one of the easiest cakes to whip up in seconds. Whenever we had a craving for something sweet, my mum would make this, which she simply called biskvit...On July 17, 2015
Gluten-freeOn April 15, 2016
I know people enjoy making pasta-like ribbons out of vegetables, then sauce them like pasta and proclaim it to be just as good. But not me, pasta just ain’t pasta...On November 11, 2016