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Air fryer sticky toffee pudding

By Samuel Goldsmith

This classic comfort pud works really well in an air fryer. Enjoy with ice cream

Prep:15 mins
Cook:22 mins
plus soaking

Serves 4
Easy

Nutrition per serving

kcal 865
fat 55g
saturates 34g
carbs 83g
sugars 0g
fibre 2g
protein 7g
salt 1.3g

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

Method

Put the dates in a bowl and cover with boiling water. Leave to soak for 1 hr.
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.
Meanwhile, make the sauce by bubbling the sugar, butter and cream together in a pan for 2-3 mins until the sugar dissolves.
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.

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