Sticky Toffee Pudding
For 4
3 oz (85g) sugared, stoned chopped dates
3 oz (85g) light soft brown sugar
1.5 oz (45g) unsalted butter, softened
1 egg
4 oz ()115g) plain flour
1 tsp bicarbonate of soda
1 tbsp vanilla extract
Toffee Sauce
5.5oz (150g) demerara sugar
3 oz (85g) unsalted butter, softened
4 tbsp double cream
Heat oven to 180C/160C/gas 4. Butter a 16 x 12cm (6.5 x 5in) ovenproof dish.
Put the dates in a bowl and pour over just enough boiling water to cover them.
In a separate bowl, cream together the surgar and butter. Beat the egg into the creamed mixture with some of the flour before adding the rest of the flour.
Add the bicarbonate of soda and vanilla extract to the dates and then stir into the creamed mixture until well mixed. Pour into the ovenproof dish and bake in the oven for 30 - 35 minutes or until well risen. Otherwise use a skewer to test when ready - should come out clean.
Just before the pudding is cooked, make the toffee sauce. Heat the grill to hot.
Put the demerara sugar, butter and cream into a saucepan and heat gently. Let simmer for 3 minutes.
Remove the pudding from the oven, pour over half the sauce and place under the grill until it bubbles.
Serve the pudding while hot with the remaining sauce poured over the top or alongside as an accompaniment.