Sticky Toffee Pudding with Toffee Sauce

• Ready In: 40 mins
• Serves: 8

Ingredients

• 6  ounces demerara sugar
• 2  ounces butter
• 8  ounces plain flour
• 1  teaspoon baking powder
• 6  ounces sugar rolled dates
• 1⁄2 pint water, boiling
• 2  eggs
• 1  teaspoon bicarbonate of soda
• 1  teaspoon vanilla essence

• Toffee Sauce

• 4  ounces demerara sugar
• 2  ounces butter
• 4  tablespoons  double cream

Directions

1. Put everything except the flour and eggs in a bowl, and leave for about two hours.
2. Liquidise, adding the flour and the eggs.
3. This can be kept for up to two weeks in a covered container in a fridge.
4. You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
5. Place them on a cookie sheet and divide the batter equally among them.
6. The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
7. Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
8. To serve, cover with the toffee sauce, and dust with icing sugar.