Phil Vickery's sticky toffee pudding

Phil’s sharing his version of a British classic - throwing it back to the 1970s when the original sticky toffee pudding recipe was created at Sharrow Bay in the Lake District.

You'll love this moreish sponge drenched in toffee sauce a family favourite.

Serves: 6-8Preparation time: 20 minutesCooking time: 45-55 minutes

Ingredients

85g softened salted butter160g soft brown sugar2 medium eggs at room temperature and beaten230g self raising flour1 level tsp baking powder½ tsp salt300mls boiling water200g Medjool dates, chopped into 1/2 cm pieces50g plump sultanas2 tbsp vanilla essence

For the sauce

120g unsalted butter½ tsp salt140g soft brown sugar2 tbsp black treacle300mls double creamJuice from 1 large lemon2 tbsp vanilla extract

Method

• Pre-heat the oven to 190C, gas 5

• Place the softened butter and sugar together beat for 3 minutes or until creamy, no need to go mad

• Next add the egg with 2 tbsp flour and just bring together

• Next add the rest of the flour, baking powder and salt, do not over beat

• Pour the boiling water over the chopped dates and sultanas and add the vanilla

• Pour into the creamed butter and mix well but do not over mix

• Pour into a well buttered 24cm by 5cm deep baking dish or tray

• Bake for 45-55 minutes, or until well risen and cooked

• Meanwhile place the butter, salt, sugar, treacle and cream into a saucepan and bring to a gentle simmer, then cook for a couple of minutes, to make sure the sugar has dissolved

• Once dissolved remove the pan from the stove and mix in the vanilla and lemon juice

• Serve warm in neat squares in small bowls, the sauce should come halfway up the pudding

• Top with vanilla ice cream and thick cream