Sticky Toffee Pudding

INGREDIENTS

For the pudding
150g/5oz dates, stones removed, chopped
250ml/9fl oz hot water
1 tsp bicarbonate of soda
60g/2¼ oz butter, softened
60g/2¼ oz caster sugar
2 free-range eggs
150g/5oz self-raising flour
0.5 tsp ground cinnamon
0.5 tsp ground ginger

100g/3.5oz butter
200g/7oz brown sugar (alternately equal parts of golden syrup, treacle and maple syrup)
vanilla pod, split
125ml/4.5fl oz double cream

Preheat the oven to 180C/370F/Gas 4.
Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
In a clean bowl, cream the butter and sugar together until light and fluffy.
Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
Still stirring, gradually add the flour and spices then add the date mixture.
Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.

A great summer salad or BBQ favourite.

Serve with hot ciabatta for 2 or 3. Maybe a starter for 4.

Preparation time: 20 mins
Marinading time:
Cooking time: 180C/370F/Gas 4.
Cooking details: 35-40 minutes for cake plus sauce 10 minutes