Cardamom sticky toffee pudding

Name: Cardamom sticky toffee pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 220 g pitted soft dates; 80 g unsalted butter, softened, plus a little for greasing; 100 g light brown muscovado sugar; 2 British Blacktail Free Range Large Eggs; 2 tbsp black treacle; 160 g plain flour; 1 tsp bicarbonate of soda; 8 cardamom pods, seeds ground to make 1 tsp; 1 tbsp milk; 500 g pot No.1 Madagascan Vanilla Custard, to serve

Who doesn’t love a sticky toffee pudding? Sweet, indulgent, rich and delicious, with a touch of aromatic cardamom and creamy custard, this one from Chetna Makan is a real winner.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Plussoaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

220g pitted soft dates
80g unsalted butter, softened, plus a little for greasing
100g light brown muscovado sugar
2 British Blacktail Free Range Large Eggs
2 tbsp black treacle
160g plain flour
1 tsp bicarbonate of soda
8 cardamom pods, seeds ground to make 1 tsp
1 tbsp milk
500g pot No.1 Madagascan Vanilla Custard, to serve

For the sauce

60g butter
150g light brown muscovado sugar
1 tbsp black treacle
8 cardamom pods, seeds ground to make ½ tsp
220ml double cream

Put the dates into a bowl. Pour over 200ml justboiled water and soak for 30 minutes. Grease and line a 20cm square baking tin.
Preheat the oven to 180ºC, gas mark 4. Beat 80g butter and 100g sugar for the pudding together in a large bowl for 1 minute until pale. Add the eggs, mix well, then add the remaining ingredients and beat together.
Mush the softened dates and their liquid with a fork or by hand until no solid pieces remain. Add to the cake mix and fold in. Put the mixture into the prepared tin and bake for 40 minutes, until risen and a skewer inserted into the middle comes out clean.
Meanwhile, make the sauce. Put the butter and sugar into a pan. Cook on low for 4-5 minutes until the sugar dissolves. Add the remaining ingredients and bring to a boil, stirring. Set aside.
When the cake is cooked, pour half the sauce over the pudding (still in the tin) and allow to rest for 15 minutes. Heat the custard according to pack instructions. Remove the pudding from the tin, cut into slices and serve, with extra sauce on top and custard on the side.

Typical values per serving when made using specific products in recipe