Sticky Toffee Pudding

Ingredients

For the Cake

• ½ cup dark brown sugar
• 1¼ cups self-rising flour
• ½ cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter (melted)
• 1½ cups chopped dates

For the Sauce

• 1 cup dark brown sugar
• 2 tablespoons unsalted butter (in little blobs)

To Serve

• Vanilla ice cream, heavy cream, or custard for serving

Instructions

1. 1
   Preheat the oven to 375ºF and butter a 6 cup capacity pudding dish.
2. 2
   Combine the ½ cup of dark muscovado sugar with the flour in a large bowl.
3. 3
   Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring — just with a wooden spoon — to combine.
4. 4
   Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will by the time it cooks.
5. 5
   Sprinkle over the 1 cup of dark muscovado sugar and dot with the butter.
6. 6
   Pour over 2 cups of boiling water (yes, really!) and transfer to the oven.
7. 7
   Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked. Underneath, the butter, dark muscovado sugar, and boiling water will have turned into a rich, sticky sauce.
8. 8
   Serve with vanilla ice cream, cream, or custard as you wish.