Sticky Toffee Sponge Pudding

Ingredients:

• 50g (2oz) unsalted butter
• 175g (6oz) granulated sugar
• 175g (6oz) chopped stoned dates
• 225mls (9oz) water
• 1 teaspoon bicarbonate of soda
• 2 free range eggs
• 175g (6oz) self-raising flour
• ½ teaspoon pure vanilla essence
• 600mls (1 pint) of double cream
• 75g (3oz) Demerara sugar
• 2 tablespoons black treacle

To Serve:

• Corrin Hill Toffee dairy ice cream

Method:

Cream the butter and sugar.

Boil the dates in the water until soft and add the bicarbonate of soda. Beat together the eggs and add to the creamed mixture, then fold in the flour, dates, liquid and vanilla.

Pour into a greased cake tin or soufflé dish, cover loosely with foil and bake for 40-45 minutes in a pre-heated oven at 180°C/350°F/gas mark 4.

Whilst the pudding is cooking boil together the cream, Demerara sugar and treacle until you have a nice golden sauce. When the pudding is cooked, turn out and pour over the rich golden sticky toffee sauce.

Serve individually with Corrin Hill Sticky Toffee dairy ice cream