Sticky toffee pudding with a twist

Serves: 9

Prep Time: 20 minutes

Bake Time: 35–40 minutes

Total Time: 1 hour

Tin Size: 20cm square tin

INGREDIENTS

For the Sponge:

200g pitted dates

250ml boiling water

1 tsp bicarbonate of soda

100g unsalted butter, softened

150g light brown sugar

2 eggs

200g self-raising flour

4 tbsp La Vieja Fábrica Thick Cut Marmalade

For the Marmalade Toffee Sauce:

100g unsalted butter

150ml double cream

100g dark brown sugar

3 tbsp La Vieja Fábrica Thick Cut Marmalade

METHOD

Heat the oven to 170°C fan. Grease and line a 20cm square baking tin.

Place the dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes.

Blend the dates and soaking liquid briefly until thick and slightly textured.

In a separate bowl, cream together the butter and light brown sugar until pale and fluffy.

Beat in the eggs one at a time.

Fold in the flour, followed by the date mixture.

Stir through the marmalade until evenly distributed.

Transfer the mixture to the prepared tin and level the surface.

Bake for 35–40 minutes until risen and a skewer inserted into the centre comes out clean.

While the pudding bakes, make the sauce. Place the butter, cream, dark brown sugar and marmalade in a saucepan over a low heat.

Stir until melted and smooth, then simmer gently for 2–3 minutes until slightly thickened.

When the pudding comes out of the oven, prick all over with a skewer and pour over approximately one-third of the warm sauce.

Leave for 10 minutes to absorb before cutting into squares.

Serve

Serve warm with the remaining marmalade toffee sauce poured generously over the top.

Delicious with vanilla ice cream, crème fraîche or pouring cream.

Recipe credit: La Vieja Fábrica