Sticky Toffee Pudding

METHOD

Date Paste

1. In a saucepan add all the ingredients (pitted & chopped dates, water & spices) and put it on medium-low heat until it turns to a mushy/paste like texture and all the liquid is absorbed by the dates (if all the water evaporates before it turns into a mushy mix add a little more water at a time until desired texture). This might take 15-20 minutes. You can blend the mix but we prefer to leave it as it is with few date pieces for more textures. Set aside to slightly cool.
2. Right before mixing with the cake batter add in the bicarbonate of soda. And mix well.

Cake Batter

1. Grease a rectangle tray of choice and pre heat the oven on 170oC.
2. Place all the ingredients in a bowl and beat for 2 minutes to form a smooth batter.
3. Place around 100-200g of the batter in the date paste and mix well.
4. Fold the date paste mixture in the rest of the cake batter until it is evenly mixed.
5. Bake in the oven for around 40-45 minutes or until fully baked (this might vary significantly depending how deep your tray will be).

Toffee Sauce

1. In a saucepan add the butter, sugar and golden syrup and put it on medium heat until all the ingredients become a homogenous mix. Bring to a boil for 1 minute (Keep stirring the mix as it can burn very quickly) and pour in the cream and add the vanilla (be mindful it might splash). Once it comes back to boil remove for the heat as it could split.

Assembly

1. Remove from the oven and using a long skewer poke holes all over the sponge cake and evenly pour over the toffee sauce covering the whole cake.
2. Serve warm with custard or ice cream of choice!