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Sticky Toffee Pudding

  • 6 ounces dates, roughly chopped
  • 1 tsp bicarbonate of soda
  • 1/2 pint boiling water
  • 2 ounces butter, softened
  • 6 ounces caster sugar
  • 1 tsp vanilla extract
  • 2 med eggs, beaten
  • 7 ounces self-raising flour, sifted
  • 3 ounces muscavado sugar
  • 2 ounces butter
  • 3 Tbsp double cream

Yield: 6. Put the dates, bicarbonate of soda and boiling water into a bowl and set aside for 30 minutes or until cool. Meanwhile grease and line a 2 pint pudding basin. Cream the butter, sugar and vanilla extract until light and creamy. Gradually add the eggs, beating well between each addition. Fold in the flour then stir in the date mixture including the water. Spoon into the prepared basin. Tie a double thickness of pleated greaseproof paper securely over the basin. Cook in the microwave on 100% (full power) for 7 minutes until well-risen. Leave to stand for 3 minutes. For the sauce put all the ingredients into a small bowl or microwave proof jug for 1/2-1 minute until melted and bubbling, stirring occasionally. pour the sauce over the pudding to serve.

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