Chef Phil Vickery cooks a hearty sponge pud and custard
FOR many it's a heart-warming, nostalgic treat.
Settling down in front of the box with mum and dad after a hearty Sunday roast, many of us can recall tucking into a steaming sponge pudding with lashings of custard.
And today the dessert - which became a firm favourite during war-time rationing - is still one of the best-loved British dishes.
School-children nationwide have named the traditional dish as their best-loved pudding in a new poll, with apple crumble and custard coming in second.
So to celebrate the nation's love of classic, British dishes - which according to the survey also includes sausage and mash and lasagne - we've got a delicious recipe for you to try at home.
Cook-a-long with This Morning chef Phil Vickery, as he creates a winter-warming sticky toffee pudding and custard.
Simply hit 'Play' on the video above and get cooking.
Sticky Toffee Pudding
Serves 6
Preparation time: 10 minutes
Cooking time: 40-50 minutes
Ingredients
175g (6oz) dates, stoned and chopped
1tsp bicarbonate of soda
300ml (½pt) boiling water
55g (2oz) butter
175g (6oz) caster sugar
2 eggs
175g (6oz) self-raising flour
1tsp pure vanilla extract
For the sauce:
397g can Carnation Caramel
You will also need:
A square cake tin, 18cm (7”), greased and base-lined with baking parchment or 6 individual greased oven-safe coffee cups or deep ramekins
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Mix the dates and the bicarbonate of soda. Pour the hot water over and leave to soak while you make the batter. Whisk together the butter and the sugar, then add eggs, one at a time, beating well after each addition. Fold in the flour, and then stir in the date mixture and vanilla. Pour into the prepared tin or ramekins.
Bake in the centre of the oven for 20-25 minutes for individual portions or 40-50 minutes for the square tin, until cooked (test with a skewer).
For the sauce: spoon the caramel into a microwave safe bowl and heat for about 1 minute. Cut the pudding into squares for individual servings, and pour over the warm caramel sauce.