Sticky Toffee Pudding with Toffee Sauce

• 6 ounces demerara sugar
• 2 ounces butter
• 8 ounces plain flour
• 1 teaspoon baking powder
• 6 ounces sugar rolled dates
• 12 pint water, boiling
• 2 eggs
• 1 teaspoon bicarbonate of soda
• 1 teaspoon vanilla essence
• 4 ounces demerara sugar
• 2 ounces butter
• 4 tablespoons double cream

1. Put everything except the flour and eggs in a bowl, and leave for about two hours.
2. Liquidise, adding the flour and the eggs.
3. This can be kept for up to two weeks in a covered container in a fridge.
4. You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
5. Place them on a cookie sheet and divide the batter equally among them.
6. The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
7. Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
8. To serve, cover with the toffee sauce, and dust with icing sugar.

sugar, butter, flour, baking powder, sugar, water, eggs, bicarbonate of soda, vanilla essence, sugar, butter, double cream

Taken from www.food.com/recipe/sticky-toffee-pudding-with-toffee-sauce-5321 (may not work)