Sticky Toffee Pudding

So on a snowy Sunday night, what better way to spend an evening than snuggled up on the sofa watching a film and gorging on Sticky Toffee Pudding? That's my idea of a perfect night in right there. And that's exactly what I was doing last night. Bliss. I'd also like to point out here that Sticky Toffee Pudding is undoubtedly my favourite dessert. Ever. It even outdoes anything chocolatey-related in my opinion and I know that's quite a statement. So maybe now you'll understand why staying in was definitely my preferred place to be last night! 

Surprisingly, considering it's my all-time fave dessert, yesterday was actually the first time I'd ever made Sticky Toffee Pudding. I'm not entirely sure why, but I think I thought you had to make it by steaming it in a pudding dish and as I don't have one, it would have proved a bit tricky! But apparently, that's not always the case, as I soon found after a quick look in my Food Bible - Mary Berry's Complete Cook Book. You just make it like you would any other cake mixture and cook it like you would any other sort of cake. Easy. The only difference is that I cooked it in a square tin. On top of that, the toffee sauce is even easier to make and is oh-so-deliciously more-ish! Just extremely calorific, but we won't think about that right now! (Next time, I promise to make something a little more on the healthy side...) And actually, having said that, the sultanas (that I used instead of dates) and nuts surely go towards some of your five-a-day....? Maybe that's wishful thinking. Anyway, this dessert certainly lived up to my expectations and I can safely say that it still holds the number 1 spot in my list of favourite desserts. And as well as being light, spongy and wonderfully sweet, it warms you up on a chilly January evening! I shall look forward to another bowlful after a frosty walk home from dancing tonight. 

Sticky Toffee Pudding   (serves 8)

Ingredients:

For the sponge:

90g Butter

150g Light Brown Sugar

2 Eggs, beaten

1tbsp Coffee Extract

175g Self-Raising Flour

1tsp Baking Powder

175g Sultanas

90g Walnuts, roughly chopped

175ml Warm Water

For the sauce:

125g Butter

175g Light Brown Sugar

6tbsp Double Cream

60g Walnuts, roughly chopped

Method:

1. Grease a square tin and preheat the oven to 180 degrees.
2. Put the butter, sugar, eggs, coffee extract, flour and baking powder into a large bowl and beat until smooth and thoroughly combined (don't worry if it's very stiff and in one big blob at this point - it will loosen when you add the water!).
3. Stir in the dates and walnuts, followed by the water.
4. Pour the mixture into the tin.
5. Bake for 45-50 minutes until the pudding is well rise, browned and springy to the touch. 
6. About 10 minutes before the pudding is ready, make the sauce.
7. Put the butter and sugar into a saucepan and heat gently until melted.
8. Stir in the cream and walnuts and heat gently to warm through. 
9. Cut the pudding into 8 and transfer to bowls.
10. Pour over the toffee sauce and enjoy!