Sticky toffee pudding with custard recipe
 The pub classic comes home. Sticky toffee pudding is an easy win at the end of any Sunday roast or on a chilly night. 200g/7oz dates, pitted1 tsp bicarbonate of soda100g/3½oz unsalted butter, plus extra for greasing200g/7oz soft dark brown sugar3 free-range eggs½ tsp vanilla extract200g/7oz plain flour2 tsp baking powder 200g/7oz dates, pitted 1 tsp bicarbonate of soda 100g/3½oz unsalted butter, plus extra for greasing 200g/7oz soft dark brown sugar 3 free-range eggs ½ tsp vanilla extract 200g/7oz plain flour 2 tsp baking powder 120g/4oz unsalted butter130g/4½oz light soft brown sugar100g/3½oz dark soft brown sugar500ml/18fl oz double cream 120g/4oz unsalted butter 130g/4½oz light soft brown sugar 100g/3½oz dark soft brown sugar 500ml/18fl oz double cream 200ml/7fl oz double cream50ml/2fl oz whole milk2 tsp vanilla extract4 free-range egg yolks75g/2½oz caster sugar 200ml/7fl oz double cream 50ml/2fl oz whole milk 2 tsp vanilla extract 4 free-range egg yolks 75g/2½oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture.Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean.Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes.To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture. Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean. Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean. Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes. Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes. To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard.