Sticky toffee pudding recipe

• 50 g (1.8oz) Butter, softened, plus extra for greasing
• 175 g (6.2oz) Dates, stoned and chopped
• 300 ml (10.6fl oz) Cold water
• 1 tsp Bicarbonate of soda
• 175 g (6.2oz) Caster sugar
• 2 Medium eggs
• 1 tsp Vanilla extract
• 175 g (6.2oz) Self-raising flour, sifted
• 200 g (7.1oz) Light soft brown sugar
• 100 Double cream
• 150 g (5.3oz) Butter

1. Preheat the oven to gas mark 4/180C/fan oven 160C/ Grease an 18cm (7in) square cake tin and set aside
2. Place the dates in a pan with the water and bring to the boil.
3. Reduce the heat and simmer for 2 minutes, then remove from the heat.
4. Stir in the bicarbonate of soda and set aside
5. Beat the butter until it's creamy, then beat in the sugar until fluffy.
6. Beat in the eggs, a little at a time, until smooth, then stir in the vanilla extract.
7. Sift in the flour and fold to combine.
8. Fold in the dates and their liquid.
9. Pour the pudding batter into the tin and bake for 30 minutes or until firm and risen.
10. Meanwhile, make the sauce by placing all the sauce ingredients in a pan and bringing to the boil, stirring frequently.
11. Simmer for 5 minutes.
12. Preheat the grill to high.
13. Pour half of the sauce over the pudding to evenly coat it, then grill for 2-3 minutes or until it's bubbling and just browned.
14. Divide the pudding into 6 and serve with the remaining and a scoop of vanilla ice cream.

butter, water, bicarbonate, eggs, vanilla, brown sugar, cream, butter

Taken from www.lovefood.com/guide/recipes/13520/jassy-davis-sticky-toffee-pudding (may not work)