Sticky Toffee Pudding

Ingredients9

• pitted dates200 g
• boiling water250 ml
• bicarbonate of soda1 tsp
• unsalted butter175 g
• dark brown sugar250 g
• eggs2
• self-raising flour200 g
• vanilla extract1 tsp
• double cream200 ml

Method

1. Heat the oven to 180°C. Grease a baking dish.
2. Chop the dates, cover with the boiling water, stir in the bicarbonate of soda and leave for 10 minutes.
3. Beat 75 g of the butter with 150 g of the sugar until creamy, then beat in the eggs and vanilla.
4. Fold in the flour, then stir in the dates and their soaking liquid. Pour into the dish.
5. Bake for 35–40 minutes until risen and springy.
6. Meanwhile, gently heat the remaining butter and sugar with the cream until the sugar dissolves, then simmer until the sauce thickens.
7. Serve the warm pudding with the toffee sauce poured over it.