Sticky Toffee Pudding

• 4 oz(s) unsalted butter
• 8 oz(s) demerara sugar
• 4 oz(s) black treacle
• 2 tbsp(s) golden syrup
• 2 whole eggs
• 7 oz(s) self raising flour
• 7 oz(s) pitted dates
• 10 fl oz(s) boiling water
• 1 tsp(s) bicarbonate of soda
• 1 tsp(s) vanilla extract
• 4 fl oz(s) double cream

1. 1. Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.
2. 2. Using a food processor cream the 2oz butter and 6oz sugar together.
3. Slowly add the 1tbsp golden syrup,2tbsp treacle and 2 eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the70z flour. Mix until everything is well combined.
4. 3. Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a puree.
5. 4. Add the bicarbonate of soda and vanilla.
6. 5. Pour this into the batter while it is still hot and stir well.
7. 6. Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.
8. 7. Make the sauce: simply place the rest of the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side until ready to use.
9. 8. Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream or garnish the toffee sauce with plain yoghurt like a spider web.

butter, sugar, black treacle, golden syrup, eggs, flour, dates, boiling water, tsps, tsps, cream

Taken from www.epicurious.com/recipes/member/views/sticky-toffee-pudding-1275440 (may not work)