Sticky Toffee Pudding Recipe Guardian

T he Lake District has given us many great things: some of the most beautiful scenery in the British Isles, William Wordsworth, Postman Pat, Grasmere Gingerbread and the glory that is sticky toffee pudding.

My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It seems redolent of ginger, cloves, allspice – and yet none of these spices are used. It’s a miracle. I don’t understand it – but then, miracles are not to be questioned.

It shouldn’t be eaten piping hot, but warm; once the sponge has been topped with a glaze of the sauce, and had its 30 minutes’ waiting time, it will be at optimum temperature. And cold – should you have any leftovers – a slab of it cut from the dish tastes like the most magnificent sticky gingerbread.

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You will need a baking dish about 23cm square. Preheat the oven to 160C fan/gas mark 4 and lightly grease your dish. Put the chopped dates, boiling water and bicarb into a bowl, give a stir and then leave for 10 minutes.

Cream the butter and black treacle until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating – scraping down as necessary – until completely incorporated, then do likewise with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.

Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.

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Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.

While the pudding’s in the oven, you can make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.

As soon as it’s out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.

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Leave for 20-30 minutes, or up to an hour is fine, then take to the table, with the rest of the sauce in the jug, and cream to serve.S ticky toffee pudding: the very name is enough to gladden the heart, if not the waistband. This ‘British classic’, famous around the world thanks to a namecheck in Harry Potter, is actually a relatively recent invention, probably with Canadian origins, popularised by a Lake District hotel in the 1970s. Though unapologetically sweet, it’s surprisingly light – until you add a big dollop of ice-cream, of course.

Heat the oven to 200C (180C fan)/390F/gas 6) and get the butter out of the fridge to soften, if you haven’t already. Stone and roughly chop the dates – though sticky, this process should be relatively easy with a small, sharp knife.

Medjool dates are softer and richer in flavour than some other common varieties, so are the best ones to use for this recipe, if you can find them.

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Put all the ingredients for the sauce in a small pan. Put over a low heat until the butter melts, stirring regularly to encourage it, then mix together, turn up the heat and bring to a boil. Simmer for about four minutes, until the sauce is thick enough to coat the back of a spoon.

Grease a 24cm x 24cm baking dish with butter. Pour half the sauce into the prepared dish, tip it this way and that until the base is completely coated, then put the dish in the freezer while you make the batter. Leave the rest of the sauce in the pan for now. Boil a kettle of water.

Put the dates and bicarb in a heatproof bowl and pour over 300ml boiling water to cover. Leave them to soften while you get the rest of the batter ingredients ready.

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If you’re using the walnuts (pecans would also be nice), heat a small, dry frying pan over a medium-high heat, toast them until fragrant, then tip out on to a board and roughly chop.

Put the butter and both sugars into a large bowl or food mixer, add a pinch of salt, then beat vigorously until very light and fluffy. Grind the cloves to a fine powder and, in a separate bowl, whisk with the flour and baking powder. Beat the eggs in a cup or jug.

Beat the eggs, a little at a time, into the butter and sugar mixture, until thoroughly incorporated, then use a large metal spoon to fold in the dry ingredients, being careful to knock as little air out of the mixture as possible. Finally, fold in the dates and their soaking water, plus the walnuts, if using.

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Take the dish out of the freezer and pour the batter on top of the sauce. Tip the dish to level out the batter, then bake for about 30 minutes, until just firm to the touch in the centre. Towards the end of the cooking time, reheat the remaining sauce in the pan.

Put half the sauce in a baking dish and chill. Top with batter and bake, then pour on the rest of the sauce and grill .

Heat the grill to medium. Using a skewer or similar, poke small holes all across the top of the baked pudding, then pour the sauce over the top. Remembering it will still be hot, put the dish under the grill until the top is molten and bubbling – keeping a watchful eye on it, because sugar is quick to burn.

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Serve the sticky toffee pudding immediately, with ice-cream, custard, creme fraiche or Greek yoghurt. Alternatively, bake the pudding itself ahead of time, but don’t add the remaining sauce until you’re ready to serve. Cover the pudding with foil, then reheat in a 180C (160C fan)/350F/gas 4 oven for about 20 minutes, then continue with step 8.Ravneet Gill’s Christmas recipe for steamed date pudding with toffee sauce Photograph: Laura Edwards/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food assistant: Julia Aden.

My family can never refuse a steamed sponge. This dates back to the first time I took them to eat at St John in London. My mum was expecting some sort of afternoon tea, I think, so when Rosy, one of the pastry chefs, sent us a massive steamed date sponge, it took her by surprise. My dad ordered a pint, my brother a coke, and we all grabbed a spoon. To this day, it’s a pudding I get asked to make on repeat, accompanied by a jug of cold cream on the side. It also offers a popular alternative to Christmas pudding.

I used a 16cm x 16cm x 9cm pudding basin to make one large dessert, but this recipe can be split into three or four smaller individual puddings, or two medium-sized ones, depending on what vessels you have to hand. The mix can be made in advance, kept in the fridge overnight and steamed the next day; or cooked and reheated in the microwave or re-steamed.

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Put the dates in a pan with 400ml water and simmer until they’re tender and soft – around 15 minutes. While they simmer, make the batter, first beating the butter with the sugar, then adding the eggs and mixing well. Combine the dry ingredients except the bicarb, then add to the wet mixture, stirring well to combine.

Blend the date mixture in a blender to form a smooth paste, add the bicarb and blitz for 30 seconds to a minute more (use a standard-sized blender here, not a mini one, because the mixture will expand once the bicarb has been added). Leave to cool slightly, then add to the batter. The final mix should be quite loose.

Dust the buttered mould with flour and pour in the batter, leaving a 4cm space from the top if making one large pudding (or split the batter into two basins – around 450g per basin). Put a circle of baking paper directly on top of the batter and make a foil lid by taking a large rectangle of foil, folding it in half and then making a pleat in the middle. Securely fold the foil around the top of the basin. (The pleat will allow the pudding to expand in the oven, while the paper prevents it from sticking to the foil.) Tie the foil to the basin with a piece of string.

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Put the basin in a large, deep pan half-filled with boiling water. Put the lid on the pan and simmer gently for one hour 30 minutes if making