The ultimate indulgent winter warmer – the sweet and sticky flavour is undercut by just a hint of salt that’s sure to be a talking point around the dinner table.
Ingredients
For the sticky toffee pudding
For the sticky toffee sauce
To serve (optional)
Method
Tasting notes
The ultimate indulgent winter warmer – the sweet and sticky flavour is undercut by just a hint of salt that’s sure to be a talking point around the dinner table.
Method
1. Preheat the oven to 190°C (Gas 5/375°F). Use a good-quality silicone mould or grease and line a 20cm (8in) round cake tin with greaseproof paper.
2. Using a small saucepan, slowly heat the milk and dates for 5 – 10 minutes. Once the dates have softened set the saucepan aside.
3. Blitz the coconut sugar and oil together in a blender until the sugar has mostly disintegrated.
4. Return to the milk and date mix and add the bicarbonate of soda so that it fizzes and bubbles.
5. Combine the flour, vanilla, spices, and salt in a bowl. Add the coconut sugar and oil mix along with the dates and milk mixture and stir well.
6. Pour the mixture into the cake tin or silicone mould and bake for 30 minutes.
7. While the sponge is baking, heat a pan over a medium heat and add the coconut sugar and milk.
8. Heat gently before adding the salt and bringing to the boil. Once boiling reduce to a simmer and let it simmer until the caramel has thickened, stirring occasionally to ensure it does not burn. Once the sauce sticks to the back of your spoon it’s ready.
9. Carefully taste the sauce and add a little more salt if desired. The sauce can be used straight away or cooled down and stored in a glass jar. It will thicken as it cools.
10. Once the sponge is baked, transfer it to a wire rack and allow it to cool.
Serving suggestion
Whip up some coconut cream and add the vanilla, maple syrup and lemon zest. Serve the sponge with a drizzle of sauce and a generous dollop of the whipped cream mixture.
