Sticky toffee pudding with Baileys salted caramel sauce

Welcome to our ‘Something for the Weekend’ feature, where we will post a range of mouth-watering recipes – from cocktails to cupcakes – for you to try your hand at. We’d love you to share the results with us by tweeting us at @BaileysPrize or tagging our Instagram account.

This week, a classic winter warmer with a twist; sticky toffee pudding drizzled opulently with a delicious Baileys salted caramel sauce. Give it a whirl this weekend, it’s sure to be a hit.

Ingredients for 6-8 serves

200g pitted Medjool soft dates, finely chopped
100g unsalted butter, softened
200g caster sugar
2 eggs
175g plain flour
2 tsp baking powder
60ml whole milk

For the Baileys salted caramel sauce

200g unsalted butter, chopped plus extra for greasing
250ml double cream
350g dark muscovado sugar
2 tbsps (0.5 units) Baileys Original Irish Cream
1 tsp flaked sea salt

How to make

1. Heat oven to 180C/160C fan/gas 4. Lightly grease a 20cm square cake tin and line with baking paper. Place the dates in a bowl and pour 80ml boiling water over them. Set aside for 10 mins or until the water is absorbed.

2. Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well after adding each. Sift the flour and baking powder over and then add the milk and soaked dates. Stir well until combined then spoon into the prepared tin and bake for 40 mins, or until a skewer comes out clean. Remove from the oven and set aside while you prepare the sauce.

3. Place all the sauce ingredients in a heavy-based frying pan. Cook over a low heat until the sugar dissolves. Increase the heat to medium and simmer rapidly for 5 mins or until thick and dark. Serve the pudding warm with the sauce poured over.

Enjoy! And don’t forget to send us your creations in a Tweet or Instagram.