Sticky Toffee Pudding

Ingredients

• Medjool dates
• boiling water
• bicarbonate of soda
• butter
• soft brown sugar
• eggs
• self-raising flour
• butter
• soft brown sugar
• thickened cream
• vanilla extract

Steps

1. 1Heat the oven to 180°C / 350°F and butter a 20 cm baking dish.
2. 2Pour the boiling water over the dates with the bicarb. Rest 10 minutes — the dates will soften and the bicarb will mellow them out.
3. 3Cream the butter and brown sugar until light. Beat in the eggs one at a time, then fold in the flour. Stir through the date mixture (water and all) until smooth.
4. 4Pour into the dish and bake for 35 minutes until the top springs back.
5. 5For the sauce, melt the butter and sugar in a saucepan. Add the cream and vanilla and simmer for 3 minutes, until glossy and slightly thickened.
6. 6Pierce the warm pudding all over with a skewer and pour over half the sauce. Serve scoops with extra sauce and a generous puddle of cream.