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A popular British pudding, which we would call a dessert. In this case, a cake.
I believe I got this from one of Sam Holland's cooking videos. He is a huge fan of and representative for Hex-Clad.
For the pudding
200g soft dried dates
200ml hot steeped Earl Grey tea
1 tsp bicarbonate of soda
125g butter, softened, plus more for greasing the pan
100g caster sugar
75g dark Muscovado sugar
2 large eggs
175g self-raising flour
1 tsp ground cinnamon
1⁄2 tsp ground nutmeg
For the Spiced rum toffee sauce
100g butter
100g golden caster sugar
75g packed dark Muscovado sugar
2 Tbsp spiced rum or 1 teaspoon vanilla extract
200 ml double cream
Step 1 - Remove the stones from the dates (if necessary) and steep in the hot earl grey tea and bicarbonate of soda. Place in a blender and blitz until smooth.
Step 2 - Using a whisk, cream together the butter and two types of sugar for 5 minutes till light and fluffy. Then crack in an egg one at a time and whisk in between to combine. Add in the date puree, sieve in the flour and add the nutmeg and cinnamon. Fold until smooth. Add the batter into your greased HexClad pan and bake at 180 degrees celsius (350°F) for 30 minutes. You’ll know it’s done when you insert a cutlery knife into the center of the cake and it comes out clean.
Step 3 - In a frying pan, melt the butter and sugar together until bubbling. Add in the spiced rum and flambé. Finish with the cream. Pour over the sticky toffee pudding and serve with some vanilla ice cream.