‘This has always been one of my favourite desserts,’ says Sam Salway, executive chef at South Molton’s The Jubilee Inn.
‘After spending time away in France, tucking into a true English classic such as sticky toffee pudding is a real home comfort.’
You will need
Dates 400g, chopped
Vanilla extract 3 tsp
Bicarbonate of soda 2 tsp
Unsalted butter 120g
Caster sugar 350g
Self raising flour 450g
For the toffee sauce:
Caster sugar 250g
Unsalted butter 180g
Vanilla extract 1 tsp
Double cream 500ml
- Add the dates, vanilla, bicarbonate and water to a pan and bring to the boil. Once the dates soften, remove from the heat and allow to cool.
- Preheat the oven to 170°C. In a bowl, cream the butter and sugar together until pale.
- Continuing to mix, one by one add the eggs to the sugar mixture.
- Add the flour and cooled date mixture and combine.
- Line mini loaf tins with butter and baking parchment. Fill 2/3 full, cover with foil and bake for 50 minutes.
- For the toffee sauce: in a dry pan over a medium heat, make a golden caramel with the sugar. Add the butter, then the vanilla and stir to combine. Add the double cream and bring back to the boil before removing from the heat.