Name: Air fryer sticky toffee pudding
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Ingredients: 80g pitted dates; 100g salted butter softened, plus extra for the tin; 100g dark muscovado sugar; 2 eggs; 1 tsp vanilla extract; 100g self-raising flour; ½ tsp bicarbonate of soda; 1 tsp mixed spice; ice cream or double cream, to serve; 100g dark muscovado sugar; 25g salted butter; 200ml double cream

Two servings of sticky toffee pudding with ice cream in bowls on a tabletop

80g pitted dates
100g salted butter
softened, plus extra for the tin
100g dark muscovado sugar
2 eggs
1 tsp vanilla extract
100g self-raising flour
½ tsp bicarbonate of soda
1 tsp mixed spice
ice cream
or double cream, to serve

For the sauce

100g dark muscovado sugar
25g salted butter
200ml double cream

Method

step 1
Put the dates in a bowl and cover with boiling water. Leave to soak for 1 hr.
step 2
Once soaked, drain the dates and tip them into a food processor. Add the butter, sugar, eggs, vanilla, flour, bicarb and mixed spice, then blend to a smooth batter. Pour the batter into a baking dish that will fit in your air fryer – ours was 20cm x 15cm and 7cm deep. Cook in the fryer for 20 mins at 180C.
step 3
Meanwhile, make the sauce by bubbling the sugar, butter and cream together in a pan for 2-3 mins until the sugar dissolves.
step 4
Pour a little of the sauce over the puddings and cook for 2 mins more. Once cooked, serve with the extra sauce and ice cream or double cream.