James Martin's sticky toffee pudding
James Martin is back to make our Monday that little bit sweeter, as he whips up his delicious sticky toffee pudding.
Sticky toffee pudding
Serves: 6
Ingredients
290ml boiling water
200g pitted dates
50g butter
175g demerara sugar
1 tbsp golden syrup
2 eggs
2 tbsp black treacle
200g self raising flour
½ tsp vanilla extract
1 tsp bicarbonate of soda
Sauce
100ml double cream
50g butter
50g muscovado sugar
2 tbsp black treacle
1 tbsp golden syrup
To serve
Sea salt, to sprinkle on top of the pudding
Vanilla ice cream and clotted cream
Method
1. Preheat the oven to 190C, fan 170C, Gas 5. Grease and line a square 20cm x 20cm tin.
2. Pour the boiling water over the dates and leave to sit for 5 minutes and then blitz until smooth. Pour into a bowl.
3. Beat together the butter and sugar until pale. Fold in the syrup, eggs, treacle, flour and vanilla.
4. Stir the bicarb into the dates and then mix together with the batter. Pour into the tin and bake for 40-50 minutes.
5. To make the sauce, put all the ingredients into a pan and bring to the boil, then take off the heat
6. To serve, cut a square of cake, spoon over the sauce, a sprinkle of sea salt, and top with ice cream and clotted cream