Jamie Olivers sticky toffee pudding

Jamie Olivers Sticky toffee pudding

Ingredients:for the cake:8 oz./200g fresh dates, stoned / or other dried fruit1 teaspoon bicarbonate of soda3 oz./75g unsalted softened butter6 oz./150g caster sugar2 large free-range eggs6 oz./150g self-raising flour tsp. ground mixed spice tsp. ground cinnamon2 tablespoons natural yogurt

For the toffee sauce:4 oz./ 100g unsalted butter4 oz. 100g light muscovado sugar5 fl. oz. double cream

Methods:Preheat your oven to 350 degrees. Put the dates in a bowl with the bicarbonate of soda and cover with 7 fl. oz. of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whizz the dates in a food processor until you have a puree. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon. Mix together well, then fold in the yogurt and your pureed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce. Put the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.

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