Indulgent Sticky Toffee Pudding

Preheat oven to 190 Celsius (375F).

1. Cream the 55 grams butter and 160 grams brown sugar with a mixer.
2. Add the golden syrup and blend well.
3. Add eggs one at a time (mix well after each addition). Set aside.
4. In the blender: Pour the hot water over the dates and let it buzz to blend the two.
5. Add the bicarbonate of soda to the date and water mix and blend to combine.
6. Fold the flour and the date mix into the egg/sugar mix (or mix together with mixer on very low speed until combined – don’t over beat).
7. Pour the batter into a baking tin or individual ramekins (don’t pour in too much – there’s a lot of raising agent in this dish) and bake for 20 (ramekins)/25 minutes (large baking tin). You can tell it is done if you insert a knife into it and there is a bit of resistance – but keep in mind it needs to still be gooey.
8. Let it cool down a little on a rack. You can serve it fresh out of the oven or heat it up in the microwave when you are ready. Needs to be served warm but not boiling hot.

Serve with a salty caramel sauce. (I sometimes make a double portion of this sauce because people guzzle this one up!)

For the sauce: Melt the 80 grams butter and 140 grams brown sugar in a saucepan on medium heat. Take the pan off the heat and add the other ingredients (cream, salt, and chocolate) and stir until melted.
It’s important to keep stirring the sauce to get a nice soft texture.

Serve hot sauce drizzled over the pudding.