Sticky Toffee Pudding

225 gram (8 oz) Plain Flour
170 gram (6oz) sugar
57 gram (2 oz) butter
1 egg
1/2 teaspoon baking powder
1/2 teaspoon bicarb of soda (US Visitors: Baking Soda)
290 ml (1/2 pint) hot water
170 gram (6 oz) dates with stones removed

Preheat oven to 350 F. In a small bowl soak dates in hot water, add baking powder and bicarb. In a large bowl mix butter and sugar thoroughly. Add egg. Carefully stir in flour. Add date mixture. Mix well. Pour into greased 9 x9 inch baking pan. Bake 35-40 minutes.

Sauce

85 gram(3oz) butter
170 gram (6 oz) soft brown sugar
145ml (1/4 pint) double cream (US Visitors: Heavy Whipping Cream in the Milk Section)

Melt butter in a pan over medium heat, add brown sugar and cream. Bring to a boil and stir constantly, cook for 3 minutes until sauce is thick. Pour over pudding and serve.

Submitted by: Sheila

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