Sticky Toffee Pudding

starting point was Mary Berry’s recipe, then modified for Canadian ingredients.

Batter

90g butter, softened

150g dark brown sugar

2 eggs

1 tbspn coffee liqueur

175g all purpose flour

2 tsps baking powder

175g stoned dates, chopped

90g walnuts

175ml hot water

Toffee sauce (an essential part of the pudding)

125g butter

175g dark brown sugar

6 tbsp whipping (35%) cream

60g walnuts/pecans chopped

Method

Line 7-inch square deep tin with baking parchment. Set oven to 325F, fan (Truconv).

Incorporate baking powder into flour. Put butter, sugar, eggs, coffee liqueur and flour into large bowl (of mixer). Beat well until thoroughly blended.

Stir in dates and walnuts and then measured hot water. Pour into prepared cake tin.

Bake at 325F 35 to 40 minutes until pudding is well risen, browned on top and springy to the touch.

About 10 minutes before pudding is ready, start making the sauce: put butter and sugar into a small saucepan. Heat gently, stirring until sugar is dissolved (sauce looks thick but sugar no longer grainy). Stir in cream and walnuts and heat gently.

Cut pudding into nine squares (recipe states 8 but they will be rectangles) and transfer to serving plates. Spoon over toffee sauce and serve at once with vanilla icecream.

Future improvements: use some of the water to soak dates before putting into batter; chop or process nuts for sauce more finely to make smoother sauce.