The Hour

Sticky toffee pudding is a favourite dessert among many people, and here Sue Lawrence shows how to whip up a great version of the pudding using a delicious combination of dates, treacle, cream and muscovado sugar.

Here is the recipe if you’d like to try it out.

Ingredients:
* 175g/6 oz of stoned chopped dates
* 1 heaped teaspoons of bicarbonate of soda
* 75g/2¾ oz butter, softened
* 75g/2¾ oz Demerara sugar
* 75g/2¾ oz dark muscovado sugar
* 1 tablespoons of black treacle
* 200g/7oz self raising flour, sifted
* 2 large eggs

Ingredients for the sauce:
* 100g / 3½ oz butter
* 125g / 4½ oz dark muscovado sugar
* 300 ml tub double cream

Method for the sponge:
1. Place the dates in a bowl and cover with 300 ml/10 fl oz boiling water. Stir in the bicarbonate then leave to cool
2. Place the remaining ingredients in a food mixer and add the dates and liquid. Process until combined, scraping down the sides of the bowl
3. Tip into a well buttered wide baking dish. (The dish must be no more than half-full.) Bake in a preheated oven (180C/350/Gas4) for about 35-45 minutes or until just firm to the touch and a wooden cocktail stick comes out with moist crumbs but no wet batter
4. While it is cooking, make the sauce by putting everything into a deep saucepan with a good pinch of salt and stir regularly until smooth. Bubble for a couple of minutes
5. Once the pudding is done, pour about a third over the top of the pudding then place under a  hot grill for a couple of minutes until it bubbles
6. Serve in bowls with extra sauce and single cream