Sticky Toffee Pudding

Ingredients.

• 185g stoned dates (chopped)
• 93g walnuts
  (optional. if added reduce the amount of dates to 93g )
• 60g margarine
• 200g white sugar
• 250g plain flour
• 1 teaspoon baking powder
• 1 egg whisked
• 1 teaspoon baking soda
• 250ml boiling water
• 1 teaspoon vanilla essence

Sauce

• 2 tablespoons double cream
• 50g butter
• 65g light brown sugar

Method.

1. Flour chopped dates lightly
2. Pour boiling water over dates and add baking soda.
3. Sift together flour and baking powder
4. Cream together margarine and sugar
5. Beat the whisked egg into creamed mixture with a little of the flour and baking powder. Continue beating for about a minute before adding the rest of the flour/baking powder
6. Add Vanilla essence
7. Add the dates and walnuts to the batter and mix well
8. Pour in buttered tin (or lined with baking parchment) and bake for 40 minutes at 350F (175° c or gas mark 4)
9. When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes.
10. Pour over the pudding and place under a grill until it starts to bubble.

I would usually go overboard with the sauce.  It is “sticky toffee” so the amount of ingredients for the sauce is not enough in my opinion.

My Version of the sauce

• 250ml double think cream
• 250g butter
• 500g light brown sugar

Keep boiling and stirring till it is nice and thick.