Sticky Date and Toffee Pudding

Ingredients

The Pudding
200g dates, stoned and chopped
1.25 cups water
1 tsp bicarb soda
60g unsalted butter
¾ cup castor sugar
2 free range eggs
1.25 cups self raising flour
½ tsp vanilla essence
½ tsp ground mixed spice

The Sauce
2/3 cup brown sugar
125g unsalted butter
1 cup cream
Few drops vanilla essence
 
Directions

1) Preheat oven to 180 degrees
2) Butter an 18cm square cake tin and line base with baking paper
3) Combine dates and water in a saucepan and bring to the boil., Reduce heat to low and simmer gently for 5 minutes or until dates have softened
4) Remove from heat, stir in bicarb of soda and allow to cool
5) Sift the flour and spice together
6) In a separate bowl cream the butter and sugar until light and fluffy
7) Add eggs, one at a time, beating well between each addition
8) Fold in the flour, dates and vanilla gradually
9) Pour into prepared tin and bake for 40-45 minutes until cooked (test with skewer)
10) In a saucepan combine all the sauce ingredients and bring to the boil. Reduce heat and simmer gently for 5 minutes
11) Pour a little of the sauce over the hot cake and put back in the oven for a few minutes to let the sauce soak in
12) Remove cake, cut into squares, and serve with the extra sauce
13) Eat & Enjoy!