Sticky Toffee Pudding

I've had my eye on this recipe for a while now and on Sunday I cooked a roast dinner with all the trimmings, so, I thought, a perfect excuse to make this great British classic pudding to follow. Sundays should be a day, where we chill out, relax and enjoy comforting, delicious food with our family and friends, and what a perfect way to end our lunch with Sticky Toffee Pudding, a gooey sponge smothered with a hot caramel sauce, topped with melting vanilla ice-cream!! Mmmmmmm!!! Have a nice weekend, enjoy!!!

Ingredients

For the pudding

• 150g dates,stones removed,chopped
• 250ml hot water
• 1 tsp bicarbonate of soda
• 60g butter, softened
• 60g caster sugar
• 2 egg
• 150g selfraising flour

For the toffee sauce

• 200g butter
• 400g brown sugar
• 1 tsp vanilla essence
• 250ml cream

Method

• Preheat the oven to 180C/370F/Gas 4.
• Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
• In a clean bowl, cream the butter and sugar together until light and fluffy.
• Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
• Still stirring, gradually add the flour, then add the date mixture.
• Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
• To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
• Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
• To serve, spoon out a portion of the pudding onto a plate and pour the sauce on top.

Androulla 

xxx