Sticky Toffee Pudding

Ingredients

175g butter

100g caster sugar

100g light brown sugar

210g double cream

175g dates (stones removed)

1 tsp bicarbonate of soda

300g boiling water

100g margarine

150g light brown sugar

2 eggs

150g self-raising flour

 Method

1) Start by placing the butter, cream, and light brown sugar in a pan and bring to the boil over a medium heat. Allow to boil for around 8-10 mins until a deep amber colour.

2) Now your sticky toffee sauce is done, pre-heat your oven to 180°C / 355°F / Gas mark 4, and place a roasting tray of boiling water underneath to create a steam bath for the pudding. Next, line a 10-inch square tray bake tin with butter and flour. In a separate bowl, add the de-stoned dates with the bicarbonate of soda and pour in boiling water.

3) While the dates are softening, mix together the butter and sugar until light and fluffy. Then fold in the eggs one-at-a-time (the slower you fold, the fluffier your sponge will be).Take your date mixture and some scissors and cut the dates into irregular pieces. 

4) Fold the flour, raisins, and date mixture into the butter and egg mixture. Place the batter into your lined tray bake tin and bake for around 30 mins or until golden brown. Serve with a scoop of ice-cream and your sticky toffee sauce.