Sticky Toffee Pudding

Ingredients

For 6 servings

• 175g pitted dates, chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 50g unsalted butter, softened
• 150g dark muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• For the toffee sauce:
• 150g dark muscovado sugar
• 100g unsalted butter
• 200ml double cream
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat oven to 180°C (160°C fan). Grease a deep baking dish.

2. 2

   Put the dates in a bowl, pour over the boiling water, add the bicarbonate of soda, and leave to soak for 10 minutes.

3. 3

   Cream the butter and sugar together, then beat in the eggs one at a time.

4. 4

   Fold in the flour and vanilla, then stir in the date mixture (liquid and all).

5. 5

   Pour into the prepared dish and bake for 30-35 minutes until firm to the touch.

6. 6

   For the sauce: melt the butter and sugar together in a pan, add the cream and vanilla, and simmer for 3 minutes.

7. 7

   Pour the warm sauce over the pudding and serve immediately. Incredible with vanilla ice cream.