How to prepare Nigella's sticky toffee pudding

ingredients

For the sponge

200 g / 7 oz. Chopped and dried dates, chopped
200ml / 7fl oz water from a freshly boiled kettle
1 teaspoon of baking soda
75 g / 2½ oz butter, unsalted, softened, and more for greasing
2 tablespoons of black molasses
50 g / 1 oz dark muscovado sugar
2 large free-range eggs at room temperature
150 g / 5½ oz of plain flour
2 teaspoons of baking powder

For the sauce

150 g / 5½ oz butter, unsalted, softened
300 g / 10½ oz of dark muscovado sugar
1 tablespoon of black molasses
200ml / 7fl oz double cream, plus more to serve

Method

1-Preheat oven to 180C / 160C Fan / Gas 4 and lightly etch your dish.

2-Putting the chopped dates, boiling water, and baking soda in a bowl, stir and let sit for 10 minutes.

3-Beat the butter and black molasses in a stand mixer until well blended, then add the sugar and mix again, beating the lumps. Beat an egg and continue beating, scraping according to the necessary sea, until it is completely incorporated, then do the same with the other egg. Whipping more smoothly, add flour and baking powder until smooth and thick.

4-With a fork, stir the soaked dates, crushing them a bit, then pour the dates and their liquid into the dough and beat gently to mix.

5-Pour and scrape into your prepared plate or cake pan and bake for 30–35 minutes, or until a cake tester comes out clean.

6-Meanwhile, to make the sauce, melt the butter, muscovado sugar and molasses over very low heat in a heavy saucepan. Once the butter is melted, stir gently until everything else is also melted. Now add the cream, then turn up the heat and when it is bubbly and hot, remove it from the heat.

7-As soon as it is out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce, sliding to the edges with a spatula so that the sponge is completely covered with a thick and sticky glue. glaze Put a lid on the remaining sauce in the pan to keep it hot.

8-Let the pudding sit for 20-30 minutes, then bring it to the table, with the rest of the sauce in a jar and cream to serve.