If you've got a sweet tooth, then sticky toffee pudding is up there as one of the best things you'll ever eat. Watch the video below to find out how to make your own delicious dessert at home with chef and food blogger Tess Ward.
Prep time: 30 minutes
Cook time: 50 minutes
Ingredients (to serve four):
100g dark brown muscovado sugar
180g self-raising flour
120ml full fat milk
1 large egg
1tsp vanilla extract
50g unsalted butter, melted
200g medjool dates
1tsp ground ginger
1tsp allspice
200g dark brown muscovado sugar
500ml boiling water
STEP 1: Combine the ingredients
Preheat the oven to 180°C and butter a 1½ litre pudding dish. Combine the 100g of dark muscovado sugar with the flour and spices in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine. Fold in the dates. Dot the remaining cubes of butter and the muscovado sugar to the bottom of the pudding dish, then add the batter on top.
STEP 2: Cook
Pour over the boiling water and transfer to the oven. Cook for 50-55 minutes. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
STEP 3: Serve
Serve with vanilla ice cream or custard
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