Sticky Toffee Pudding

My dream collab happened... I launched a sticky toffee pudding shake with SHAKE SHACK! From the 1st of Oct 22 -11th Nov you can find my shake in all 20 stores, £1 from every shake goes to Magic Breakfast a charity that provides healthy school breakfasts to children at risk of hunger in disadvantaged areas of the UK.

After a year of plotting and planning it finally happened, to celebrate, here is my recipe for a sticky toffee pudding that can be whipped up in under an hour!

Makes enough for 4

One recipe works in one of these pie dishes, the batter can also be baked into a small dish of your choice or a cake tin with a closed bottom.

Ingredients

Date sponge:

70g pitted dried dates 175ml boiling water 40g unsalted butter, soft 40g dark brown soft sugar & 30g caster sugar 1 tsp bicarbonate of soda 1tsp baking powder 1/2 tsp ground ginger 1 egg 80g plain flour Pinch of Maldon salt

Salted Toffee sauce:

150g caster sugar

75g unsalted butter

300ml double cream

large pinch of Maldon salt

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Method toffee sauce:

• In a saucepan melt the sugar until it turns a deep amber colour

• Whisk in the butter

• Pour in the cream and bring to a gentle simmer

• Add in the salt and remove from the heat

Method cake:

• Preheat the oven to 165 degrees fan

• Place 2 tbsp of the toffee sauce at the bottom of the baking dish

• In a medium saucepan, heat the dates with the water until the water has reduced by 1/2 and the dates are soft

• Remove from the heat and stir in the bicarb

• Blend this mixture to a pulp

• Beat the butter and sugars together

• Add in the egg

• Stir in the baking powder, ground ginger, flour and salt until a batter forms

• Stir in the blended date mixture and mix well

• Pour the mixture into the tin

• Bake for 25-28 minutes, or until when a skewer is inserted, it comes out clean

Once it has baked, spoon over some toffee sauce

Serve warm with extra hot toffee sauce, cream, custard, ice cream or all three!