Coffee Sticky Toffee Pudding

Ingredients

• 250g Medjoo dates, halved and stoned
• 120ml hot coffee made with 1tbsp Douwe Egberts Pure Gold coffee
• 80g butter at room temperature, plus a little for greasing
• 140g light soft muscovado sugar
• 1/4 tsp vanilla extract
• 2 large eggs, beaten
• 170g self raising flour.
• For the sauce:
• 250ml double cream
• 1 tsp Douwe Egberts Pure Gold coffee dissolved in 3 tsp water
• 2 tsp black treacle

Method

1. Chop up the dates and put into a small bowl, Pour in the coffee water and stir well. Leave the dates to macerate for 2-6 hours.
2. Grease and base line an 11/4 litre heat proof bowl. Fill up a steamer with water or a large pan with a lid 1/3rd full.
3. Beat the sugar and butter together in a large mixing bowl. Add the vanilla and the eggs slowly beating with a wooden spoon. Fold in the flour and the dates. Spoon date mixture into the basin. Cover the top of the pudding with a double thickness of greased foil with a pleat down the centre in to allow the sponge to rise during cooking. Put on the lid on the pan and steam for 2 hours. Keep checking the pan to make sure it does not boil dry. If the water level is low just top up with hot water not cold.
4. Meanwhile, make the sauce by putting all the ingredients into a heavy based pan and stir up to the boil. Once boiled reduce the heat and cook and stir for 5-6 minutes or until it coats the back of the wooden spoon.
5. Once the pudding is cooked, loosen with a knife and invert onto a serving plate.
6. Remove the parchment paper and pour some sauce on the top of the pudding and serve the rest in a jug.