Sticky toffee pudding

Ingredients

Quantities for 8 servings.

• 250 g Dates, pitted
• 1 tsp Bicarbonate of soda
• 200 g Flour
• 200 g Butter
• 300 g Dark muscovado sugar
• 3 piece Eggs
• 1 tsp Baking powder
• 300 ml Double cream
• 1 tsp Vanilla
• 1 pinch Salt

Method

1. Cover the chopped dates with a cup of boiling water and the bicarbonate and leave them fifteen minutes.
2. Mash the dates with a fork into a coarse paste, water and all.
3. Beat a hundred grams of the butter with a hundred and fifty of the sugar until pale, adding the eggs one by one.
4. Fold in the flour with the baking powder, then the date paste; the batter comes out loose, which is correct.
5. Pour it into a greased tin and bake at 180 °C for thirty-five minutes, to a skewer that comes out with moist crumbs.
6. Melt the remaining butter with the remaining sugar and the cream and cook the sauce five minutes to thicken.
7. Prick the warm sponge with a skewer, pour over half the sauce and serve the rest in a jug.