Sticky Toffee Pudding

.

  Sticky Toffee Pudding

Ingredients
150gm dates stones removed, chopped

250ml hot water

1 tsp bicarbonate of soda

60gm butter

60gm oz caster sugar

2 eggs

150gm self-raising flour

For the toffee sauce: 200gm butter

400gm brown sugar

vanilla pod

split 250ml heavy cream

Method
Preheat the oven to 180C/370F/Gas 4.In a bowl, mix the dates, bicarbonate of soda and the water together and leave to soak for ten minutes. In another bowl, cream the butter and sugar together until light and fluffy. Gradually add the eggs, one by one, making sure to beat well after every addition. Still stirring, gradually add the flour, and then add the date mixture. Pour the mixture into a cake tin. Bake in oven for 35-40 minutes. To make the sauce, melt the butter in a pan over a medium heat. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes. To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce