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STICKY TOFFEE PUDDING

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
1
Preheat the oven to 180C/Gas4; lightly grease a 20cm x 30cm tin at least 2.5cm deep
2
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
3
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
4
Pour the mixture into the tin and bake for 25 minutes or until the mixture feels frim to the touch in the centre
5
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