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Sticky Toffee Pudding

Recipe Submitted By: bakingmad

A true British classic. Sticky toffee pudding never goes out of style!

100 grams	Dates Chopped
80 ml	Water Hot
1 tsp	Bicarbonate Of Soda
85 grams	Unsalted Butter
140 grams	Dark Muscovado Sugar (Billington's)
2	Free Range Eggs (Happy Eggs)
180 grams	Plain White Flour (Allinson Nature Friendly)

Toffee Sauce:

50 ml	Water
300 grams	Organic Golden Caster Sugar (Billington's)
200 ml	Double Cream
100 grams	Golden Syrup (Silver Spoon)
100 grams	Unsalted Butter Cold, cut into cubes

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Preheat the oven to Gas 4/180°C. Butter the baking tin and line the base with greaseproof paper.
Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.
In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.
Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.
To make the sauce use a large heavy bottomed pan add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallizing.
Let the sugar boil until it goes very dark brown in colour, a single wisp of smoke will appear to indicate that it’s done, turn off the heat immediately and move the pan to a cooler place.
Carefully pour in the cream , whisking it in, then whisk in the golden syrup.
Let the toffee cool for 10 minutes then gradually add the cubed butter and salt and stir in.
To serve, cut the pudding into squares and pour over the toffee sauce.