The Best Sticky Toffee Pudding

• 3 ounces butter
• 5 ounces caster sugar
• 2 eggs, beaten
• 6 ounces self raising flour
• 6 ounces dates, stoned and chopped
• 6 fluid ounces boiling water
• 1/2 teaspoon vanilla essence
• 3 teaspoons coffee extract
• 3/4 teaspoon bicarbonate of soda
• 2 tablespoons golden syrup
• 2 tablespoons black treacle

1. Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side.
2. In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy.
3. Gradually add the eggs a little at a time, beating well after each addition.
4. Carefully fold in the self-raising flour using a metal spoon.
5. Fold in the date mixture including all the liquid.
6. The mixture will be sloppy (this will make the pudding light).
7. Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes.
8. Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.

butter, sugar, eggs, flour, dates, fluid ounces boiling water, vanilla essence, coffee, bicarbonate of soda, golden syrup, black treacle

Taken from www.food.com/recipe/the-best-sticky-toffee-pudding-76266 (may not work)