Sticky Toffee Pudding with Toffee Sauce

Ingredients

• 6 ounces demerara sugar
• 2 ounces butter
• 8 ounces plain flour
• 1 teaspoon baking powder
• 6 ounces sugar rolled dates
• 1/2 pint water, boiling
• 2 eggs
• 1 teaspoon bicarbonate of soda
• 1 teaspoon vanilla essence

Toffee Sauce

• 4 ounces demerara sugar
• 2 ounces butter
• 4 tablespoons double cream

Directions

1. 1

   Put everything except the flour and eggs in a bowl, and leave for about two hours.

2. 2

   Liquidise, adding the flour and the eggs.

3. 3

   This can be kept for up to two weeks in a covered container in a fridge.

4. 4

   You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.

5. 5

   Place them on a cookie sheet and divide the batter equally among them.

6. 6

   The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.

7. 7

   Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.

8. 8

   To serve, cover with the toffee sauce, and dust with icing sugar.