Medlar sticky toffee pudding SERVES 6 INGREDIENTS For the sauce 125g unsalted butter 70g golden caster sugar 50g dark muscovado sugar 150ml double cream For the sponge 200g medlar pulp 60g unsalted butter, softened 85g golden caster sugar 70g dark muscovado sugar 2 eggs 1 tsp bicarbonate of soda 180g plain flour 1 tsp baking powder 1 tsp ground cloves ½ tsp salt 85g walnuts, crushed METHOD Preheat the oven to 180°C. Lightly butter a baking dish approximately 24cm x 20cm. Put the sauce ingredients in a pan, and heat gently until the butter melts. Turn the heat up and boil for 5 minutes, stirring frequently, until the sauce coats the back of a spoon. Pour a little over half of the sauce into the dish, allow to cool and refrigerate to firm up the sauce. Beat the butter and sugars together, then add in the eggs, one and a time and beat until combined. Stir in the flour, baking powder, bicarbonate of soda, cloves and salt until incorporated. Thoroughly stir in the medlar pulp and the walnuts. Spoon the mixture into the dish, over the toffee sauce. Bake for 30 minutes. Turn the grill on to a moderate heat. Make holes in the cake with a knife – just large enough to allow the sauce to soak in to the sponge – and pour over the remaining sauce. Grill for just long enough to bubble the top a little. Serve with a lake of double cream or a skipful of vanilla ice cream.