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Sticky Toffee Pud

This recipe is from Urchfont Manors Steph the Chef and fabulous in every way!

6oz (180g) Dates (chopped)
8floz (250ml) water
1tsp Bicarb
2oz (60gms) Butter
6oz (180gms) Caster Sugar
2 Eggs
6oz (180gms) Self Raising Flour
an 8" round cake tin

heat oven to 180 degrees centigrade/350 degrees farenheit or gas 4

Put water and dates in pan and boil

Add bicarb and remove from heat

Cream butter and eggs till fluffy, beat in eggs

Stir in flour and dates

pour into greased tin and bake 50 mins

TOFFEE SAUCE

7oz (210gms) Dark brown sugar
2.5 fl oz (75ml) Double cream
4.5 oz (135gms) Butter

bring all of ingredients to boil stirring all the time, pour over cake (reserve some to serve), serve pud with pouring cream!