Phil Vickery's sticky toffee pudding

Monday 21 January at 4:54pm

Phil’s making a comfort food classic to cheer us up on the most depressing day of the year!

Sticky toffee pudding

Serves: 6 - 8

Ingredients

85g softened salted butter

160g soft brown sugar

2 medium eggs, at room temperature and beaten

230g self raising flour

1 level tsp baking powder

½ tsp salt

300ml boiling water

200g Medjool dates, chopped into ½ cm pieces

50g plump sultanas

2 tbsp vanilla essence

For the sauce:

120g unsalted butter

½ tsp salt

140g soft brown sugar

2 tbsp black treacle

300ml double cream

juice from 1 large lemon

2 tbsp vanilla extract

Method

Preheat the oven to 190C, gas 5. Place the softened butter and sugar together beat for 3 minutes or until creamy. Add the egg with 2 tbsp flour and just bring together, mix in the rest of the flour, baking powder and salt, do not over beat.
Pour the boiling water over chopped dates and sultanas and add the vanilla then add to the creamed butter and mix well without over mixing
Pour into a well buttered 24cm square, 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.