Jak O'Donnell's Sticky Toffee Pudding
300 ml boiling water
150gr chopped dates
150gr dark chocolate 70%
100gr unsalted butter, softened
120gr light muscovado sugar
3 large free-range eggs
225gr plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder –
100ml double cream
100gr light muscovado sugar
Preheat the oven to 180 ºC/gas mark 4.
Grease the sides of a 20cm tin and line the base with baking parchment.
Put the water in a pan, reduce to a simmer and soak the dates in it for 10 minutes. Then blitz to a paste and stir in espresso
Meanwhile melt the chocolate in a microwave then set aside.
Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.
Sift in the flour, bicarbonate of soda and baking powder,
Add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared tin and bake in the oven for40- 50 minutes until it feels springy to touch.
To make the toffee sauce, put all the ingredients into a pan over a high heat and boil for 2-3 minutes, stirring regularly.
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