Sticky Toffee Pudding

75 g butter, plus extra for greasing
175 g soft brown sugar
1 tablespoon golden syrup
2 eggs
2 tablespoons black treacle
200g flour
2 teaspoons baking powder
200g pitted dates
300 ml water
1 tablespoon bicarbonate of soda
1 teaspoon vanilla extract

Caramel Sauce
300 g sugar
300 ml cream
50 g butter
generous pinch of salt

Preheat an oven to 180 C. Grease a 30 cm x 20 20 cm square cake tin with butter and line with baking paper.

Cream the butter and sugar together in a mixer until pale and fluffy. Add the golden syrup, treacle, vanilla extract and eggs, a little at a time, and blend until smooth. Mix the flour and baking powder together. Add the flour and blend, at a low speed, until well combined.

Meanwhile, place the dates in a pan with the water and bring to a boil. Blend the dates and water in a Magimix (food processor) to a smooth purée. Stir in the bicarbonate of soda and vanilla.

Pour the date mixture into the batter and stir until well combined. Pour the mixture into the tin and bake for 20-25 minutes, or until the top is springy and golden-brown.

To make the caramel sauce, place the sugar in a pan and het gently until it dissolves and is caramelised to a mahogany colour. Carefully add the cream, stand back as it will spit and splatter. Keep on the heat, stirring now and again until the caramel dissolves. Turn off the heat, stir through the butter and salt.

To serve, cut the pudding into 12 generous squares and place serving plates. Pour over the caramel sauce and serve. Delicious with a scoop of vanilla ice cream.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours