Ingredients:

For the pudding:

  • 125g self raising wholemeal flour
  • 1tsp mixed spice
  • 175g dates, de-stoned
  • 1/2 tsp bicarbonate of soda
  • 125ml boiling water
  • 1 tbsp black treacle
  • 75g raisins
  • 75g mixed peel
  • 50g dried cranberries
  • 4 tbsp rum
  • 100g butter, melted
  • 2 eggs
  • 75g soft brown sugar
  • Butter, for greasing

For the sticky-toffee sauce:

  • 25g butter
  • 25g soft brown sugar
  •  

Method:

Preparing the pudding:

  1. Cut a circle of greaseproof paper the same diameter as the top of the silicone bundt mould and make 2 x 5cm cuts to form a cross in the middle of the paper.
  2. Measure the flour and mixed spice into a bowl, stir to combine and sieve into another bowl.
  3. Chop the dates into the empty bowl, add the bicarbonate of soda and boiling water.
  4. Add the black treacle, mash everything together and leave for 30 minutes.
  5. Measure the raisins, mixed peel and cranberries into a third bowl, add the rum, stir and leave for 30 minutes.
  6. Gently melt the butter then leave to cool.
  7. Grease the inside of your bundt mould or pudding basin with butter.
  8. In a mixing bowl, add the eggs and sugar and beat well.
  9. Pour the melted butter into the bowl and beat again, then add in the date mixture and combine.
  10. Put the flour blend into the bowl and mix to combine then stir in the fruits.
  11. Tip the mixture into the bundt mould or pudding basin and smooth the top.
  12. Place on the greaseproof paper on top and gently press down on to the pudding.
  13. Cover the pudding with clingfilm and cut a hole in the top for steam to escape.
  14. Microwave on high (800w) for four minutes, leave to stand for four minutes and cook for a further four minutes.
  15. Allow the pudding to cool completely.
  16. Remove the clingfilm and cover the basin tightly with kitchen foil and store for up to three days.

Sticky Toffee Sauce:

  1. Chop the butter into cubes and put them into a saucepan, then add the sugar and cream.
  2. Place the pan over a gentle heat and stir to make a smooth sauce.
  3. Keep the sauce warm until serving.

Serving the Sticky Toffee Pudding:

  1. Remove the kitchen foil and cover the pudding loosely with cling film.
  2. Put the pudding into the microwave and cook on full power (800w) for four minutes then leave to stand for four minutes.
  3. Carefully remove the pudding from the microwave and remove the cling film.
  4. Run a warm knife around the inside edge of the bowl and put a warm plate on top of the pudding basin before carefully inverting the pudding onto the plate.
  5. Pour the sticky toffee sauce over the pudding and serve immediately with a jug of cream.