Sticky Toffee Pudding [1]

300 ml water

175g dates, stoned and chopped

1 teaspoons Bicarbonate soda

50g unsalted butter

175g caster sugar

2 eggs

175g self-raising flour

1tsp. vanilla essence

<strong>For the Toffee Sauce</strong>: 300ml double cream

50g Demerara sugar

2 tsp. black treacle

1

Preheat the oven to 180°C/350°F
2

Boil the dates in the water for about 5 minutes until soft.
3

Add the bicarbonate of soda and keep the dates in the water
4

Cream together the butter and sugar until light and fluffy, then add the eggs and beat well
5

Mix in the dates with the water, the flour and the vanilla essence then pour into the baking tin
6

Bake for 35-40 min until just firm enough to the touch
7

<strong>
8

For the sauce:</strong> Place all ingredients in a pan on a low heat and stir until all the ingredients are mixed together, then bring to the boil
9

Cut the pudding into portions and ladle over the sauce.

Cooks Note