Indulge in a sticky toffee pud for a comforting dessert. Add a splash of dark rum to the sponge batter as well as the sauce to make it a bit boozy
Prep:10 mins
Serves 6 – 8
For the sponge200g pitted dates½ tsp bicarbonate of soda½ tsp vanilla extract100g butter, softened, plus extra for the tin2 very ripe bananas, mashed150g soft light brown sugar3 eggs200g self-raising flour
STEP 1Boil the kettle. Tip the dates into a heatproof bowl with the bicarb and vanilla extract, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.STEP 2Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Tip the rest of the sponge ingredients and a pinch of salt into the food processor and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.STEP 3While the pudding is baking, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with vanilla ice cream on the side, if you like.
