John Tovey'S Sticky Toffee Pudding

• 4 ounces butter, softened
• 6 ounces brown sugar (or turbinado sugar)
• 3 eggs, beaten
• 8 ounces self rising flour
• 8 ounces boiling water
• 6 ounces dates
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 tablespoon camp coffee or 1 tablespoon strong espresso
• For Topping
• 3 ounces brown sugar
• 2 ounces butter
• 3 tablespoons heavy cream

1. Cream butter and sugar, add beaten eggs.
2. Fold in flour.
3. Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
4. Mix the 2 batters together.
5. Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375u0b0F.
6. Topping:
7. Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
8. Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!

butter, brown sugar, eggs, flour, boiling water, dates, baking soda, vanilla, camp coffee, brown sugar, butter, heavy cream

Taken from www.food.com/recipe/john-toveys-sticky-toffee-pudding-149747 (may not work)