Lakes On A Plate

Peter Sidwell cooks this classic British pudding recipe on Lakes on a Plate

Serves 4

• 200g/7oz dried dates, pits removed and chopped
• 300ml/10¾fl oz coffee
• 90g/3oz butter, softened
• 170g/6oz dark brown sugar
• 2 free range eggs
• 200g/7oz self-raising flour
• 1 tsp bicarbonate of soda

For the sauce:

• 40g/1½oz butter
• 40g/1½oz dark brown sugar
• 1 tsp salt
• 100ml/3½fl oz double cream

How to make sticky toffee pudding

1. Place the chopped dates into a bowl with the coffee.

2. Meanwhile place the butter into a mixing bowl with the sugar and beat with a wooden spoon until light and fluffy.

This dish can be made either in a 12.5cm/5in pudding basin, or better still in two or three 7.5cm/3in metal pudding basins.

3. Add in the eggs one at a time and mix until incorporated, add in the flour and bicarbonate of soda and fold in.

4. When the dates are nice and soft add them to the mixing bowl and fold in. Pour the mixture into a lines baking tray (I've used a loaf tin). Bake in the oven for 30-40 minutes at 160°C.

5. To test if the pudding is cooked, remove from the oven and press down the centre gently. If it springs back then it is cooked, if not put it back in the oven and cook for a further 5 minutes until it is firm.

6. When the pudding is cooked you can make the sauce: place the butter and sugar into a non stick pan on a medium heat. Add in the salt and the cream and boil until the sugar has completely dissolved. I like to serve this warm with nothing more than a big dollop of clotted cream