Sticky Toffee Pudding

Toffee Sauce:

375ml Cream

250ml Soft brown sugar

120g Butter

Pudding:

50g Pecan Nuts, chopped

2 xlrg eggs

5ml Vanilla Essence

160ml Soft brown sugar

375ml Self raisng flour

250g dates, chopped

5ml  Bicarb. of soda

250ml Boiling water

80g butter, softened

Pre-heat oven to 180’c and prepare a 20x30 oven proof dish.

In a bowl combine bicarb. and dates and pour boiling water over.  Leave aside for about 20 minutes until the dates are softened.

Cream sugar, butter and vanilla until light and creamy.  Beat one in one egg at a time adding a tablespoon of flour if it looks curdled, fold in the remaining flour pecan nuts and date mixture.  Pour mixture into dish and bake for 35-40minutes.

Just before the pudding is ready to come out combine all the ingredients for the sauce allow to boil then simmer or about 5 minutes.   Once the pudding is baked pour the sauce over the pudding slowly.

Serve warm and serve with cream or vanilla ice-cream