Sticky Toffee Pudding

Sticky toffee pudding is one of my family’s favourite desserts, lovely served with icecream.
Preparation time 20 minutes
Cooking time 40 minutes
  • 2 oz (50g) butter
  • 6 oz (150g) dates
  • 6 oz (150g) castor sugar
  • ½ Pint (570ml) boiling water
  • 8oz (225g) self raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • 1 teaspoon vanilla essence
  • Sauce
3 oz (150g) butter
5 oz (225g) soft brown sugar
4 tablespoons double cream
Preheat oven to gas mark 4 (350F 180C). Grease a square deep oven proof 9” 22cm dish. Place the dates in a bowl and pour boiling water over them. Add the bicarbonate of soda, when water has been absorbed, place the mixture in a blender and mix to a rough consistency, leave to one side.  Cream the butter and sugar until white and fluffy.  Gradually beat in the egg, once this is mixed to a creamy consistency, fold in the flour. Add the date mixture to the creamed mixture.  Beat all the ingredients together. Spoon mixture into the dish, and bake in the centre of the oven for 40 minutes.   For the sticky toffee sauce, melt butter in a heavy based pan, add the sugar and cream stirring all the time for around 3 minutes. When ready, pour sauce over the cook pudding and eat immediately.