Easy Sticky Toffee Pudding
100g brown sugar
175g self-raising flour
125ml full fat milk
1 teaspoon vanilla
50g butter, melted
200g chopped dried dates
200g brown sugar
approx 25g butter in little blobs
500ml boiling water
Pre-heat the oven to 190 degrees C. Butter a 1.5 litre capacity pudding dish.
Combine the 100g brown sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this over the sugar and flour, stirring with a wooden spoon to combine. Fold in dates and scrape into pudding dish. Don’t worry that it doesn’t look like much at this stage, it will by the time it cooks.
Sprinkle over the 200g brown sugar and dot with butter. Pour over the boiling water, gently, and transfer to the oven. Set the timer for 45 minutes although you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked and underneath with be a rich, sticky sauce.
Serve with cream or ice cream or both.