Sticky Date Pudding

200gm dates

170 g Self Raising flour sifted

1 teaspoon bicarbonate soda

80g unsalted butter

Pinch salt

155 g brown sugar

2 eggs

300ml of water

1 teaspoon of vanilla

Toffee Sauce

300ml cream

200 g brown sugar

100g unsalted butter

1 Teaspoon Vanilla Essence

¼ cup water

Pudding

Put the water in the saucepan. Add the dates and bicarb of soda bring to the boil and simmer for approx. 5 minutes. Remove from heat and allow to cool.

Beat butter and sugar to a cream about 5 minutes with electric beaters. Add eggs one at a time beating well after each addition, add vanilla.

Fold in alternatively a little of the flour followed by dates until all used. Add the salt. Divide the mixture evenly between ramekins. Bake in 180C for about 15-20 minutes. Cool puddings in moulds for about 10 minutes before turning out onto cooling rack. Makes about ten 200ml ramekins

Toffee Sauce

Mix ingredients in saucepan. Stir well to dissolve sugar. Bring to a low boil. Simmer for about 5 minutes. Pour over Pudding.