Sticky Toffee Pudding

• 5 1/4 tablespoons butter soft
• 7/8 cup demerara sugar dark brown
• 1 5/8 cups self raising flour plus extra for dusting
• 1 tablespoon golden syrup
• 2 tablespoons black treacle
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup dried dates pitted
• 1 tablespoon bicarbonate of soda
• 1/2 cup sugar
• 7 tablespoons butter
• 7/8 cup double cream

1. Preheat the oven to 180C. Grease a 23cm tin thoroughly with 25g of the butter, then dust the inside of the tin with flour.
2. Using a food mixer, blend the remaining butter and sugar together. Slowly add the golden syrup, treacle, eggs and vanilla extract to the butter mixture and continue mixing. Turn the mixer down to a slow speed and then add the flour. Once all the ingredients are combined, turn off the mixer.
3. Place the dates in a saucepan with 300ml water and bring to the boil. Puree the water and date mixture and add the bicarbonate of soda. While it is still hot, quickly add this mixture to the egg mix. Once the mix is combined, pour into the prepared tin and bake for 30-35 minutes until the top is just firm to the touch.
4. Remove the pudding from the oven and allow to cook, then turn out of the tin and cut into squares.
5. To make the sauce, melt the butter and sugar together in a small pan, add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency.
6. To serve, re-heat the sponge in a microwave or heat for 5 minutes in the oven at 180C. Place onto a plate with lots of the sauce on the top and scoop of vanilla ice cream if you wish.
7. The sponge and sauce can be made in advance. The sponge can even be frozen and both can be plated up and reheated in the microwave.

butter, brown, flour, golden syrup, black treacle, eggs, vanilla, dates, bicarbonate of soda, sugar, butter, double cream

Taken from www.yummly.com/recipe/Sticky-Toffee-Pudding-1211745 (may not work)