Original sticky toffee pudding

Ingredients for 4 servings:

• 180 g date(s), pitted, dried, roughly chopped
• 300 ml water, boiling
• 1 tsp baking soda
• 60 g butter
• 180 g sugar, white
• 240 g flour
• 1 tsp baking powder
• 1 egg(s)
• 1 tsp vanilla extract
• 60 g butter
• 90 g sugar, brown
• 100 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with caramel toffee sauce

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit). Place the dates in a bowl, mix with the baking soda, and pour over boiling water. Let stand. Meanwhile, cream the butter and sugar until pale in color. (I personally find it easiest to do this in a food processor.) Gradually add the egg, flour, and baking powder. Then add the dates and their liquid, and finally the vanilla essence. Mix everything well. Pour the batter into a greased baking dish (or individual small molds) and bake in the oven for about 35 minutes. (You can test the doneness as usual with a wooden skewer; if nothing sticks to it, the pudding is ready.) For the sauce, bring all the ingredients together in a saucepan to a boil, cook for 2 minutes while stirring, and pour over the warm pudding. Makes about 4-6 servings, depending on your appetite. One more tip: although the original Sticky Toffee Pudding is usually made with dates, these can be replaced with prunes.