Sticky toffee pudding

• Tea: Using an English breakfast tea to soak the dates complements the richness of the dates and toffee. It also helps to soften the dates, ensuring they blend smoothly into the batter.
• Softened butter: It's important to use softened butter, not melted butter as it can make the batter too runny and lose structure. It will also make the batter greasier.
• Cream the butter and sugar: Beating the butter and sugar until pale and fluffy helps to incorporate air, which allows the sponge to rise evenly.
• Fold the dry ingredients: Folding the dry ingredients into the batter prevents over-mixing, which can result in a dense sponge.
• Toffee sauce consistency: Let the sauce simmer gently until it coats the back of a spoon. Avoid over-reducing, as it will thicken further as it cools.
• Soaking the sponge: Poke plenty of holes in the sponge before pouring over the sauce to allow it to seep in thoroughly.

• Pitted prunes or even raisins can be used instead of dates. Follow the same instructions as with dates (use slightly less raisins).
• Use muscovado sugar in place of light brown sugar for a richer, caramel-like taste.
• Use dark muscovado sugar, maple syrup, or golden syrup if treacle isn’t available.
• Early grey tea is also a great substitute for English breakfast tea, or any other tea that you like. Or, simply just using boiling water will be sufficient.
• Serve with a side of double cream instead of vanilla ice cream if preferred.
• For extra depth to the toffee sauce, add a pinch of sea salt or a splash of dark rum to the sauce after cooking.

Allow the sticky toffee pudding to cool completely before storing it. If possible, store the sponge and toffee sauce separately.

• Room temperature: Store the sponge in an airtight container at room temperature for up to 2–3 days.
• Refrigeration: For longer storage, refrigerate the sponge in an airtight container for up to 5 days. Store any leftover toffee sauce in a separate airtight container in the fridge for up to 1 week.

• Oven: Pre-heat your oven to 150°C (130°C fan). Place the pudding in an oven-safe dish, cover loosely with foil to prevent drying out, and warm for 10–15 minutes (or 10 minutes if already portioned). Re-heat the toffee sauce separately in a small saucepan over low heat, stirring occasionally, until warmed through. If too thick, add a splash of cream or milk to loosen it up.
• Microwave: For a quicker method, microwave the pudding in individual portions for 30–40 seconds or until heated through. Warm the toffee sauce in a microwave-safe container for 20–30 seconds, stirring halfway through to ensure it doesn’t overheat or separate.