STICKY TOFFEE PUDDING

Yields12 Servings

250 g dried, stoned dates

75 g softened butter

175 g light muscovado sugar

2 medium eggs, beaten

½ tsp bicarbonate of soda

175 g self-raising flour

1 tsp mixed spice

½ tsp vanilla extract

For the sauce

100 g light muscovado sugar

100 g butter

150 ml carton double cream

1 tsp vanilla extract

Preheat the oven to 180C/Gas4; lightly grease a 20cm x 30cm tin at least 2.5cm deep

Roughly chop the dates and put in a pan with 250ml boiling water; bring to the boil then cook for 2-3 minutes to just soften; pour into a large shallow bowl and mash with a fork

Beat the butter and sugar until light and creamy; gradually add the eggs and beat well; add the bicarbonate of soda to the dates – it will foam up – stir well then add to the cake mixture with the flour, spice and vanilla and beat with a wooden spoon until combined

Pour the mixture into the tin and bake for 25 minutes or until the mixture feels frim to the touch in the centre

To make the sauce, put all the ingredients into a pan and bring to the boil, cook for 1-2 minutes until thickened slightly; allow to cool then reheat when ready to serve; drizzle a little over the top of the pudding and serve the remainder alongside it is a jug

STICKY TOFFEE PUDDING

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