Sticky Toffee Pudding

Ingredients:

Serves 6-8

For the pudding:

225 g whole Medjool dates, pitted and choped

175 ml boiling water

1 tsp vanilla essence

1 tsp bicarbonate of soda

85 g butter, softened

140 g treacle sugar

2 eggs

175 g self-raising-flour, plus extra for greasing

100 ml milk

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For the toffee sauce:

175 g Muscovado sugar

50 g butter, cut into pieces

250 ml double cream

1 Tbsp (15 ml) molasses treacle

Cream or ice cream to serve (optional)

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Method:

1..Heat oven to 180°C.

2..Soak the dates in boiling water for about 30 minutes until cool, then whiz in a food processor with the vanilla essence and bicarbonate of soda.

3. Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy.

4.. Add the eggs, one at a time, beating well between additions.

5..Using a large spatula, gently fold one-third of the flour, then half the milk, be careful not to over mix. Repeat until all the milk and flour is finished.

6..Stir the dat mixture into the batter until combined. Pour it into greased baking dish and bake for 25 - 30 minutes, until risen and firm.

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Sauce:

7..Meanwhile, put the sugar and butterin a medium saucepan with half the cream.

Bring it to a boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

8.. Stir in the molasses treacle, turn up the heat slightly and let the mixture bubble away for 2 - 3 minutes until it is a rich toffee colour, stirring occasionaly to make sure it does not burn.

9.. Take the pan off the heat and beat in the rest of the cream, or even custard. Anything really, as long as it's with this pudding.

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