This Guinness sticky toffee pudding is so indulgent, sweet and spongey – and it’s absolutely delicious with plenty of hot custard poured over it. There’s nothing as warming on a cold winter day as a really rich, sticky pudding and this will really hit the spot. You make this recipe in a slow cooker or in the oven, so take your pick. It takes a little while to cook, which means it’s more of a weekend project, but it’s well worth the time it takes to make and you’ll see why when you get that perfect pudding texture!
150 g [5,3 oz] butter, plus extra for greasing
150 g [5,3 oz] light muscovado sugar
2 large eggs
150 g [5,3 oz] self-raising flour
½ tsp salt
1 tsp vanilla extract
6 dates, pitted
2 dl [0,4 pt] Guinness
75 g [2,65 oz] golden syrup (Lyle’s or similar)
75 g [2,65 oz] dark muscovado sugar
 Grease a 3.5-litre slow cooker basin. In a bowl, cream together the butter and sugar until light and fluffy using an electric whisk.
 Add the eggs, flour, salt and vanilla, and whisk until well combined. Roughly chop the dates and stir through the mixture. Spoon into the slow cooker basin.
 To make the sauce, gently heat the Guinness, golden syrup and sugar until the sugar has melted. Pour over the cake mixture, cover with a lid and cook on low for 3 hrs. The cake is cooked when an inserted skewer comes out clean.
 If you don’t have a slow cooker, heat the oven to 140C, gas 1, and spoon the mixture into a large baking dish. Cook in a bain-marie in the oven for 3 hrs.
 Serve the cake on a lipped plate(to catch the toffee sauce) with plenty of hot custard.