🍮 Sticky Toffee Pudding

1 hour

1. Preheat the oven to 160°C/140°C fan. Grease a 20cm/8" round ovenproof dish.
2. In a stand mixer, beat butter(125) and light muscovado sugar(150) together until light and fluffy.
3. Gradually add golden syrup(1 tbsp), black treacle(1 tbsp), eggs(2), and vanilla extract(1 tsp), mixing continuously. Reduce speed and add self-raising flour(150). Mix until combined.
4. In a saucepan, bring water(250) to a simmer, then add medjool dates(150). Cook for 2-3 minutes, then stir in bicarbonate soda(2 tsp) (it will foam up).
5. While hot, mix the date mixture into the flour mixture. Pour into the prepared dish and bake for 45-50 minutes, until firm and slightly springy to touch.
6. Meanwhile, in a pan, melt unsalted butter(100), dark muscovado sugar(150), and golden syrup(3 tbsp) over low heat until dissolved.
7. Stir in double cream(150), vanilla extract(1 tsp), and sea salt(generous pinch). Simmer for 3 minutes until thickened, then remove from heat.
8. Drizzle the toffee sauce over the pudding and serve with vanilla ice cream.