Sticky Toffee Pudding

I adore this. But it’s seriously not good for you. Well actually that’s not true. There are so many dates in the cake bit that I am sure that should count as one of your 5-a-day. But the sauce, oh my the sauce! Nothing with that much cream, butter and sugar can be good for you can it?!

For about 12 portions you need:
Cake:
200g stoned dates (snigger)
250ml boiled water
½ tsp bicarbonate of soda
85g soft butter
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten

Sauce:
200g light muscovado sugar
200g butter
300ml double cream

Begin by placing the dates in a bowl with the bicarb and pouring over the water. Leave to soften for about an hour (longer if you can). After they have soaked, puree with a hand blender.

Meanwhile cream the butter and sugar together then add the eggs, flour and spice. Mix thoroughly. Fold in the date puree and pour into a lined tin. Bake for about 30 mins till springy.

For the sauce place all the ingredients in a pan and heat gently. Cook till a nice golden colour. Slice the cake into portions and place in a bowl. Pour over the sauce and enjoy. This also freezes well.

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