Jamie Oliver's 'super easy' sticky toffee pudding adds unusual ingredient to the sauce

Sticky toffee pudding is a known for its rich, indulgent flavours and moist texture.

It typically consists of a moist sponge cake made with finely chopped dates, which adds sweetness and a unique depth of flavour.

However, 's twist on this classic includes yoghurt in the sauce to enhance the texture and add subtle tanginess.

The chef shared the recipe from his Jamie's Dinners cookbook on his official website, stating that it's a "real " and "super easy" to make.

When following the chef's easy instructions, this recipe yields eight servings and is ready in as little as 45 minutes.

Ingredients

225g fresh dates, stoned

One teaspoon bicarbonate of soda

85g unsalted softened butter

170g caster sugar

Two large free-range eggs

170g self-raising flour

¼ teaspoon ground mixed spice

¼ teaspoon ground cinnamon

Two tablespoons Ovaltine

Two tablespoons natural yoghurt for the toffee sauce

115g unsalted butter

115g light muscovado sugar

140ml double cream

Method

Preheat your oven to 180ºC (350ºF or gas mark 4). In a bowl, combine the dates with bicarbonate of soda and pour in 200ml (7fl oz) of boiling water. Let them sit for a few minutes to soften, then drain the water.

Blend the dates in a food processor until you achieve a smooth purée.

In another bowl, cream together the butter and sugar until light in colour using a wooden spoon. Then, mix in the eggs, flour, mixed spice, cinnamon, and Ovaltine.

Combine everything thoroughly before gently folding in the yogurt and the date purée.

Transfer the mixture into a greased ovenproof dish and bake for 35 minutes in the preheated oven.

While the pudding is baking, prepare the toffee sauce by melting the butter, sugar, and cream in a saucepan over low heat. Stir until the sugar dissolves and the sauce thickens and deepens in colour.

Once the pudding is ready, serve it warm at the table and drizzle with the toffee sauce.