Hot Sticky Toffee Pudding

• 175 g dates, stoned, chopped
• 12 teaspoon bicarbonate of soda
• 1 tablespoon coffee extract
• 75 g butter
• 200 g light brown sugar
• 2 large eggs, beaten
• 175 g self raising flour
• 75 g pecan nuts, chopped
• 175 g light brown sugar
• 115 g butter
• 6 tablespoons double cream
• 50 g pecan nuts, chopped

1. Put dates, bicarbonate of soda, and coffee extract in a bowl.
2. Pour 175 ml of boiling water over and leave to cool.
3. Preheat oven to 180 degrees Celsius/Gas 4.
4. Grease and line a 1 litre basin.
5. Put butter and light brown sugar in a bowl and beat.
6. Beat in eggs little at a time.
7. Fold in flour, dates and pecan mixture which has been soaking.
8. Pour into the basin.
9. Bake for 1 hour 20 minutes until cooked.
10. SAUCE:.
11. Around 10 minutes from end of cooking time put the brown sugar, butter, double cream and pecans into a pan.
12. Gently stir over heat until smooth.
13. Bring to the boil then remove from heat.
14. Turn pudding out and serve with the sauce.

dates, bicarbonate of soda, coffee, butter, light brown sugar, eggs, flour, pecan nuts, light brown sugar, butter, double cream, pecan nuts

Taken from www.food.com/recipe/hot-sticky-toffee-pudding-158681 (may not work)