Sticky toffee pudding recipe
 A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook. This one contains plenty of soaked dates for a rich molasses flavour that can't be beaten. 175g/6oz dates, chopped1 rounded tsp bicarbonate of soda50g/2oz salted butter pinch salt75g/2½oz demerara sugar75g/2½oz molasses sugar2 free-range eggs175g/6oz self-raising flour1 tsp vanilla extractbutter, for greasing 175g/6oz dates, chopped 1 rounded tsp bicarbonate of soda 50g/2oz salted butter pinch salt 75g/2½oz demerara sugar 75g/2½oz molasses sugar 2 free-range eggs 175g/6oz self-raising flour 1 tsp vanilla extract butter, for greasing 250ml/9fl oz double cream80g/3oz butter80g/3oz molasses sugar 250ml/9fl oz double cream 80g/3oz butter 80g/3oz molasses sugar 300ml/10fl oz whipping cream50g/2oz molasses sugar50g/2oz salted butterdouble cream, to serve 300ml/10fl oz whipping cream 50g/2oz molasses sugar 50g/2oz salted butter double cream, to serve Method Preheat the oven to 180C/350F/Gas 4.Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.Preheat the grill to medium.Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.Place the sticky toffee pudding under a moderate grill until bubbling.To serve, spoon the pudding into individual bowls and pour around the extra sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch. Preheat the grill to medium. Preheat the grill to medium. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding. Place the sticky toffee pudding under a moderate grill until bubbling. Place the sticky toffee pudding under a moderate grill until bubbling. To serve, spoon the pudding into individual bowls and pour around the extra sauce. To serve, spoon the pudding into individual bowls and pour around the extra sauce.