Sticky Toffee Pudding 🍮

Modo de preparo

1. 1

   Simmer chopped dates with milk and bicarbonate of soda for 5 minutes until they collapse into a dark, jammy purée; set aside.

2. 2

   Cream butter with the soft brown sugar until pale and fluffy, then beat in the eggs one at a time, each fully absorbed before the next.

3. 3

   Fold in the flour and a pinch of salt alternately with the warm date purée, stopping while the batter is still glossy; scrape into a greased baking dish.

4. 4

   Bake at 180°C for 30-35 minutes until the top springs back and the middle is still slightly damp.

5. 5

   Meanwhile make the sauce: melt butter with muscovado, golden syrup and cream, and bubble gently 5 minutes until it coats a spoon.

6. 6

   The moment the sponge leaves the oven, skewer it all over and pour over two-thirds of the warm sauce; let it drink for 10 minutes, serve in squares with the rest of the sauce and a river of custard.