A soft, lightly spiced sponge studded with dates and enough warm toffee sauce to sink a ship. Rich and indulgent, it’s just the ultimate comfort food.
INGREDIENTS:
- 180g dates, pitted and roughly chopped
- 160ml boiling water
- 220g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 80g unsalted butter, softened
- 160g soft dark brown sugar
- 1 tsp vanilla extract
- 3 Tbsp black treacle
- 2 large eggs
- 100ml whole milk
- Good-quality vanilla or toffee ice cream, to serve
FOR THE TOFFEE SAUCE
- 120g unsalted butter
- 240g light brown sugar
- 200ml double cream
- 1 Tbsp black treacle
- Pinch of salt
METHOD:
1. First, put the dates in a large bowl and cover with the boiling water. Leave for 30 minutes to soften. Use the back of a fork to mash together roughly.
2. Preheat the oven to 200°C/180°C fan and grease and line a 20cm ovenproof dish with butter.
3. Sift the flour, salt, bicarbonate of soda and baking powder together into a large bowl. Set aside.
4. In a separate bowl, cream the butter and sugar together. Add the vanilla and treacle and beat again to mix. Add in the eggs, one at a time, beating between.
5. Add the flour mixture into the wet ingredients and gently fold until just combined, being careful not to overmix. Add the milk and mashed date mixture, gradually, stirring until everything is mixed in; it will be a thin mixture but this is what we’re looking for!
6. Pour the batter into the prepared baking dish and bake for 30–35 minutes, until a skewer comes out clean.
7. For the sauce, add all the ingredients to a large saucepan over a medium heat until melted together. Bring the sauce to a boil, then reduce to a simmer for a few minutes, stirring often, until thickened.
8. Remove the baked sticky toffee pudding and leave to cool slightly, then use a skewer to prick holes all over the sponge and pour over most of the toffee sauce, keeping some in a jug for people to help themselves to!
TIPS:
• Store the sponge in an airtight container for up to 5 days; keep the sauce separate. Freeze the sponge, wrapped in cling film then foil, for up to 3 months. Defrost before using.
• Add 120g roughly chopped pecans.
• For a boozy twist, add upto 60ml brandy or rum to the toffee sauce.
Extracted from Cook for the Soul by Lucy Lord (HarperCollins, RRP $37.99). Photography by Martin Poole.
Lucy’s food philosophy is simple: if it makes you happy, you should eat it. She is known by her Instagram following for her deliciously healthy recipes – packed with fresh ingredients and full of flavour, yet accessible for the average office worker or busy family. Whether you have20 minutes or two hours to spare, with Cook for the Soul it’s easy to pause, regroup, and share the joy that delicious homecooked dishes and amazing ingredients can bring
In this beautiful book Lucy shows how happiness can really be homemade with beautiful aspirational photography throughout, and recipes for popular dishes, as well as twists on classics, comfort food, and recipes with a health kick.