Sticky Toffee Pudding

My Mum's a teacher and one of her colleagues always makes this for special occasions, so he passed on the recipe. It's so simple to make, so I hope you'll give it a try!

Ingredients for the Sticky Toffee Pudding:
4 oz chopped dates
7 oz hot water
1 tsp bicarbonate of soda
3 oz butter
5 oz caster sugar
2 eggs
6 oz self raising flour

Method:
1. Preheat your oven to 180 degrees Celsius. 
2. Grease and line a 2 pound loaf tin, or two 1 pound loaf tins.
3. Chop your dates into small chunks, then add to a small bowl along with the bicarbonate of soda and the hot water. Allow to soak, giving a stir once in a while. (Note: It is worth doing this being setting up the other ingredients to allow the dates to soften).

4. Cream the butter and the sugar in a large bowl with a wooden spoon.
5. Once the butter and sugar is creamed, add one egg at a time slowly, along with a little flour to avoid curdling. Mix with a metal spoon, and repeat with the other egg.
6. Stir in the date mixture in stages whilst also adding a little flour.
7. Fold in the remaining flour. Keep folding for a few minutes to get air into the mixture. 

8. Pour into your tin/s and cook for around 30-40 minutes. Mine were done around the 30 minute mark, so be sure to keep an eye on them towards the end.

 Ingredients for the Toffee Sauce:
3 oz butter
6 oz brown sugar (you can use either light or dark, but I find light brown works best)
4 fl oz double cream

Method:
1. Melt the butter in a thick bottomed pan over a medium heat, before adding the brown sugar. Stir.

2. Once combined, pour in the double cream and bring to the boil. Serve immediately over the pudding.

This tastes best warm along with a scoop of vanilla ice cream. Over the Christmas period this has been made three times (so six puddings!) for my family, and all have asked for the recipe so it is definitely a hit.

I hope you have a go at this simple recipe and be sure to let me know how it goes!