Lyle's Splendidly Sticky Toffee Pudding
FOR THE PUDDING
- 175g Self-raising flour
- 175g Moist stoned dates, finely chopped
- 250ml Water
- 1 tsp Dr Oetker Bicarbonate Of Soda
- 75g Unsalted butter, softened
- 50g Lyle's Golden Syrup
- 150g Tate & Lyle Light Soft Brown Sugar
- 1 tsp Dr Oetker Madagascan Vanilla Extract
- 2 Large eggs, at room temperature
FOR THE TOFFEE SAUCE
- 75g Unsalted butter
- 95g Lyle's Golden Syrup
- 75g Tate & Lyle Light Soft Brown Sugar
- 150ml Double cream
Bake this splendid sponge:
- Preheat the oven to 180°C/160°C Fan, 350°F, Gas 4. Pop the dates into a pan with the water, bring to the boil then lower the heat and simmer for 2 minutes. Remove from the heat, stir in the bicarbonate of soda and set aside.
- In a new bowl, beat the butter, Lyle’s Golden Syrup and Tate & Lyle’s Light Soft Brown Sugar until soft and creamy, then beat in the vanilla and eggs.
- Fold in the flour and the dates with their liquid, mix well to give a soft consistency. Spoon into a greased 20-23cm (8-9”) square shallow parchment lined cake tin, and bake on the middle shelf for 30 minutes. Lightly cover with foil and cook for a further 15-20 minutes (until a fine skewer comes out clean when poked through the centre).
- Meanwhile, put all the ingredients for the Toffee sauce into a medium-sized non-stick pan and stir together over a low heat until the Tate & Lyle’s Light Soft Brown Sugar has dissolved.
- When the pudding is ready, cut into portions, pour over the warm toffee sauce and serve.
Enjoy that rich golden sponge - just don't skimp on the sauce!