Sticky toffee pudding

Method

1. Preheat the oven to 170C/gas 3.

2. Grease a medium sized baking dish or tin.

3. Place the dates and water in a pan with the bicarbonate of soda and bring to the boil. Remove from the heat and set aside.

4. Cream the butter and sugar until light and fluffy. Sift in the flour and baking powder, stirring gently.

5. Gradually add the eggs, beating well after each addition.

6. Drain the dates (reserving the cooking water) and add to the egg mixture.

7. Stir the warm date cooking liquor into the mixture.

8. Place the mixture into the prepared tin or dish and cook in the oven for 20 minutes until risen and firm to the touch or until a knife inserted into the centre comes out clean.

9. To serve, cut the pudding into 6 portions and serve with ice cream.

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Ingredients

250g Dates, pitted and chopped
375ml water
1/2 heaped tsp Bicarbonate of soda
75g unsalted Butter
200g caster sugar
300g plain flour
1/2 heaped tsp Baking powder
2 small Eggs
ice cream, to serve

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