Sticky Toffee Pudding and Toffee Sauce

Oven temperature: 180 degrees °C

Method:

First put the dates and water into a small saucepan and simmer to a thickened gooey mass. This will take at least 15 minutes approximately. Now add the bicarbonate of soda and allow to cool. Cream together the butter and sugar until pale, add the eggs and vanilla, beat well, now fold in the flour and then the cooked date mixture.

Take 6 buttered individual pudding basins and fill to 2/3rds then cover with buttered tin foil. Cook for 20 to 25 minutes. Turn out onto individual plates and cover with toffee sauce. Or take a 20cm square tin, butter line with greaseproof paper spoon the mixture in and bake in the oven for  40 to 45 minutes approx or until firm to the touch. Remove and allow to sit for 5 minutes then turn out the puddings.

Put onto a plate then pour over the toffee sauce and vanilla ice cream.

Method for toffee sauce:

Melt the butter in a small saucepan.

Add the other ingredients and cook until it becomes a slightly darker caramel colour.

NOTE:
If you want to steam the sponge put into well buttered individual pudding moulds. Fill to ¾ full then cover with buttered foil and put into a steamer for 40 minutes approximately.