The Undy Arms Hotel Sticky Toffee Pudding

Straight from a Welsh hotel kitchen, this is sticky toffee pudding done properly.

The sponge gets its incredible moisture from dates softened in boiling water with bicarbonate of soda, which breaks them down into a jammy, caramel-sweet paste that melts right into the batter.

But the real star is that sauce: a full cup of butter, nearly three cups of brown sugar, and a pint of heavy cream, bubbled together until it turns into liquid toffee.

Half gets poured over the warm cake through little holes poked in the top, soaking in until every crumb is drenched. The rest gets spooned over each warm square at the table.

A quick flash under the grill gives you those sticky, caramelized edges that shatter against the soft, saucy centre.

Chef Tips

• Don’t skip the date soaking. Boiling water and baking soda break the dates down into a soft paste. This is what makes the sponge impossibly moist rather than just another cake.
• Poke generous holes. Use a skewer or chopstick and don’t be shy. More holes means more sauce absorption, and nobody has ever complained about too much toffee sauce.
• Serve it warm. This pudding loses its magic when it cools down. Reheat individual squares in the microwave for 30 seconds if needed.
• Make it ahead. The sponge keeps well for a day. Reheat and pour warm sauce over just before serving for stress-free entertaining.