Family friendly Dessert

Sticky toffee loaf

Name: Sticky toffee loaf
Yield: 6
Ingredients: 200g dates, pitted, roughly chopped; 1 teaspoon bicarbonate of soda; 80g unsalted butter, softened; 1 cup (150g) lightly packed soft brown sugar; 2 free-range eggs; 1 1/4 cups (180g) self-raising flour, sifted; Vanilla ice cream, to serve; 6 medjool dates, halved, pitted; 2/3 cup (100g) lightly packed soft brown sugar; 200ml thin cream; 1/2 teaspoon vanilla extract; 40g unsalted butter

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by Jill Dupleix

Food writer

Oct 03, 2015

Once eaten, never forgotten - this is everyone's favourite pud. It's easy to bake, comes with a simple sticky sauce, freezes well and reheats like a dream.

200g dates, pitted, roughly chopped
1 teaspoon bicarbonate of soda
80g unsalted butter, softened
1 cup (150g) lightly packed soft brown sugar
2 free-range eggs
1 1/4 cups (180g) self-raising flour, sifted
Vanilla ice cream, to serve
6 medjool dates, halved, pitted

Toffee sauce

2/3 cup (100g) lightly packed soft brown sugar
200ml thin cream
1/2 teaspoon vanilla extract
40g unsalted butter

Method

1.

Preheat the oven to 180°C. Lightly butter and line a deep, 24cm x 10cm loaf pan.
2.

Combine the dates, soda and 200ml boiling water in a heatproof bowl. Stand for 10 minutes, then whiz mixture in a food processor to a rough puree.
3.

Using electric beaters, cream butter and sugar for 5 minutes until thick and smooth. Beat in eggs one at a time. Gently fold in flour, followed by date mixture. Pour into pan and bake for 45 minutes or until firm and coming away from sides. Cool in pan for 10 minutes.
4.

Meanwhile, mix all the sauce ingredients in a saucepan and bring to the boil, stirring. Simmer for 2 minutes over medium heat until thickened and combined. Turn out pudding and cut into thick slabs. Top with ice cream, drizzle with sauce, and serve with medjool dates. Serve any extra sauce on the side.