Roxy Black Sticky Date Pudding

Sticky date pudding is one of our favourite winter comfort foods. We've infused Roxy Black straight into the date-soaking liquid, so the tannins and malt of our Indian Assam tea run right through the sponge. Serve warm, with toffee sauce poured generously over the top.

Ingredients (serves 6-8)

For the pudding:

• 250g pitted dates, chopped
• 4 Roxy Black tea temples (or 4 heaped teaspoons loose leaf)
• 250ml boiling water, for the tea
• 1 tsp baking soda
• 75g butter, softened
• 150g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• ½ tsp fine sea salt

For the toffee sauce:

• 150g brown sugar
• 150ml cream
• 75g butter
• Pinch of fine sea salt

Method

1. Preheat the oven to 180°C and grease a 20cm square or round baking dish.
2. Infuse the tea temples (or loose leaf) in the boiling water for 5 minutes, then remove and discard. Pour the hot tea over the chopped dates and stir in the baking soda – it'll foam up a little, that's normal. Set aside for 15 minutes to soften and cool slightly.
3. In a separate bowl, beat the butter and sugar until light, then add the eggs one at a time, followed by the vanilla. Fold in the flour and salt, then stir through the date and tea mixture, liquid and all.
4. Pour the batter into the prepared dish and bake for 35-40 minutes, until a skewer comes out clean and the top springs back when pressed.
5. While the pudding bakes, make the sauce: combine the sugar, cream, butter and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 3-4 minutes until slightly thickened.
6. Serve the pudding warm, sliced into squares, with the toffee sauce poured over the top.

Note: The pudding keeps well for a couple of days at room temperature – reheat individual portions in the microwave with a little extra sauce.