NOW that the nights really have drawn in, the time is right for an indulgent pudding and this sticky toffee pudding with a twist fits the bill.
It has a combination of espresso sponge and butterscotch sauce with Caol Ila whisky. But you still get that creamy toffee taste.
Thanks to Paul Wedgwood, head chef/patron of Wedgwood the Restaurant for today’s Bake.
For the sponge
100g pitted dates, chopped
A pinch of bicarbonate of soda
35g unsalted butter
115g soft dark brown sugar
140g self-raising flour
A pinch of baking powder
½ espresso shot (15ml)
For the sauce
45g unsalted butter
60g demerara sugar
60g soft dark brown sugar
70g golden syrup
200ml double cream
15ml Caol Ila
Preheat the oven to 180C/160C fan/gas mark 4.
For the sponge, place dates in a large bowl, add the pinch of bicarbonate of soda and 120ml boiling water, then set to one side.
Cream together butter and sugar, then add eggs and combine.
Sift flour and baking powder into egg mix, add espresso.
Add dates and water to bowl and mix thoroughly until completely combined.
Pour into cake tin and bake in oven for about 45 minutes.
For the butterscotch sauce, place butter, sugar and golden syrup in a heavy based pan and boil until thick.
Add double cream and then whisky and bring back to the boil. Reduce until preferred thickness.
To serve, slice your pudding into four servings and place in bowls.
Pour over the hot butterscotch sauce and finish with a scoop of vanilla ice cream.