Sticky Toffee Pudding

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Sticky Toffee Pudding
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Pudding Recipe = Sticky Toffee Pudding

2 oz Butter
6 oz Dates
6 oz Sugar
1/2 Pint Boiling Water
1/2 lb Self Raising Flour
1 Teaspoon Bicarbonate of Soda
1 Teaspoon Baking Powder
1 Beaten Egg
1 Teaspoon Vanilla Essence
3 oz butter
5 oz soft brown sugar
4 tablespoons double cream

Grease a square oven proof dish, and preheat oven to 180oC. In a bowl pour boiling water over the dates and bicarbonate of soda, when water has been absorbed, place the mixture in a blender and blitz to a rough consistency, set aside. Cream the butter and sugar until white & fluffy. Gradually beat in the eggs, once this is smoothly mixed, fold in the flour. Add the date mixture to the creamed mixture. Beat all the ingredients together. Bake in oven for 40 mins on the middle shelf.

For the Sticky Toffee sauce, melt butter in a pan add sugar and cream stirring all the time for around 3 minutes. When ready, pour sauce over finished pudding and eat.