Sticky toffee pudding soaked in toffee sauce (serves 4-6)

By Michael Cole of Lancaster House Hotel, Lancaster.

Ingredients - Sticky Toffee Pudding

• 4 oz chopped dates
• 7 oz hot water
• 1 tsp bicarbonate of soda
• 3 oz butter
• 5 oz caster sugar
• 2 eggs
• 6 oz self raising flour

Ingredients - Toffee Sauce

• 3 oz butter
• 6 oz brown sugar
• 4 floz double cream

Method

1. Preheat the oven to 155°C combi oven, 180°C normal oven.
2. Mix the dates, bicarbonate of soda and the water together and leave to soak.
3. Cream the butter and sugar together, slowly add 1 egg at a time, and then slowly add the date mixture.
4. Incorporate the flour. Keep mixing for a few minutes to get air into the mixture which will create a lighter pudding.
5. Pour into a greased baking tray and cook for 35-40 mins.
6. For the toffee sauce: Melt the butter in a thick bottomed pan, add the brown sugar and stir the mix.
7. Add the double cream and bring to the boil. Serve over the pudding.