Sticky Toffee Pudding with Toffee Sauce Cooking Time: 1½ - 2 hours For the Sticky Toffee Pudding: 100g (4oz) Butter or Soft Margarine 150g (6oz) Soft Light Brown Sugar 4 Eggs 200g (8oz) Self Raising Flour 200g (8oz) finely chopped Dates 300ml or a ½ pint boiling water (just enough to cover the chopped dates)
1 level tsp Bicarbonate of Soda 2 tbsp Camp Coffee 1 tsp Vanilla Essence
1 . Put chopped dates into a small basin and add bicarbonate of soda. Pour on enough boiling water to just cover the dates and leave to cool. 2 . Meanwhile prepare 8 individual pudding basins or 4 individual basins and one 1½ pint pudding basin by greasing and putting a circle of non-stick paper in the bottom. 3 . Cream the margarine and sugar until light and fluffy. Add the flour and eggs alternatively. 4 . Add coffee and vanilla essence to the chopped date mixture and gradually stir into the cake mixture. Put into the basins basins (either using a steamer or a large saucepan with water up to ½ way on the basins) and steam individual ones for 30 minutes and large one for 1½ - 2 hours. 5 . Eat some and freeze others for another time.
For the Toffee Sauce: 100g (4oz) Butter
150g (6oz) Soft Brown Sugar 300ml Thick Double Cream
1 . Slowly melt butter, sugar and cream until the sugar has dissolved. Simmer for about 5 minutes until it has thickened. 2 . The toffee sauce will keep for several weeks in a screw top jar.