Eliza's Sticky Toffee Pudding

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 75 g sultanas
• 150 g stoned chopped dates
• 1 teaspoon bicarbonate of soda
• 2 tablespoons butter (plus extra for greasing)
• 200 g brown sugar (bear with me)
• 200 g self-raising flour, sifted
• 4 tablespoons butter
• 350 ml double cream
• 400 g brown sugar (still bear with me!)
• 1 orange, zest of

Recipe

• 1 to make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. cover with boiling water and leave to soak.
• 2 preheat the oven to 180c/350f/gas mark 4.
• 3 grease a cake tin (round or square) 20cm diameter, with butter.
• 4 put the remaining butter in a separate bowl, add sugar, and mix well.
• 5 beat the eggs then fold in the flour.
• 6 drain the soaked dates, add to the bowl and mix.
• 7 spoon the mixture evenly into the prepared cake tin.
• 8 transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). the pudding is cooked when a skewer inserted into the centre comes out clean.
• 9 about 5-10mins before the end of the cooking time, make the sauce.
• 10 melt the butter in a saucepan over a medium heat.
• 11 stir in the cream and the sugar and bring to the boil, stirring constantly.
• 12 lower the heat and simmer for 5mins.
• 13 turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.