Ingredients
200 g chopped and cleaned dates
150 ml boiling water
Pour the water over the dates and leave to soak.
100 g butter
150 g soft brown sugar
1 teaspoon vanilla
2 tablespoons black treacle
200 g self raising flour
3 eggs beaten
100 ml milk
For the sauce
180 g soft brown sugar
50 g butter
1 tablespoon golden syrup
200 ml double cream (Heavy cream)
STICKY TOFFEE PUDDING
Pour the water over the dates and leave to soak.
Cream the butter, sugar and vanilla together
Sift in half the already sifted flour and add the dates. Add the eggs and milk and mix, then add the rest of the flour
Butter a rectangular ovenproof dish
Spoon the mixture into the dish and cook for 25 - 30 minutes at 180 C, 350 F, Gas 4 until spongy
Melt together the butter, sugar and syrup together with half the cream
Bring to the boil and boil for 2 minutes, stirring carefully
When the cream takes on a toffee colour, remove from the heat and beat in the rest of the cream
Pour over the cooked sponge whilst still hot
Leave it to cool - you can reheat in the oven at 170 C, 325 F, Gas 3
Best made the day before!