Sticky Toffee Pudding

It's getting cold, oh so cold. The heating's just been put on a timer, a sure fire sign in my house that the change in seasons has finally been accepted. We are no longer to casually flick it on, hoping that perhaps we won't have to for a few days. This is it, this is winter.

Well, hello winter I say if i'm allowed to eat this. A gloriously sticky toffee sponge, made rich with dates and spicy with ginger. Served alongside a devilishly simple and dark caramel sauce, this is comfort food at it's best.


cover 300g dates with enough water to cover and add 1 tsp bicarbonate of soda. bring to the boil and simmer for 5 - 10 minutes or until the dates start to break down and form a rough puree. whisk together 300g sugar with 100g softened butter. add 4 eggs one by one then fold in 300g flour. add chopped stem ginger - how much is up to you and how much you like ginger! I normally go for about 20g and the date puree and combine until just mixed. Spoon into a greased 12 hole muffin tin and bake at 180 C for 25 - 30 minutes.

brown sugar caramel; melt 200g light brown sugar in a pan with 115g butter, 60ml double cream and 1/4 tsp maldon salt. cook until slightly thickened, about 1 - 2 minutes and serve with the sticky toffee pudding.