Sticky Toffee Pudding

Ingredients:
¾ pint water
9oz chopped dates
1 tsp vanilla essence
1 tsp instant coffee powder
1½ tsp bicarbonate soda
9 oz soft brown sugar
4 oz soft butter
9 oz self raising flour

Toffee sauce:
4 oz butter
6 oz soft brown sugar
¼ pint cream

Method:

1. Pre-heat oven to 180°C - 190°C.
2. Bring the water to boil and add the chopped dates, vanilla essence and coffee. Take off the heat; add the bicarbonate soda and leave to cool.
3. Cream butter & sugar together until lighter in colour then gradually add the flour and date mixture. Mix well.
4. Place the mixture in a well greased 7 inched square tin and bake for about 35-45 minutes. Cook until well risen.

Toffee sauce:

1. To make the sauce, place the butter and sugar in a thick bottomed pan over a medium heat. Stir until sugar has dissolved and add cream.
2. Bring to the boil slowly and allow to simmer for approximatley one minute.
3. Remove from heat.

To serve:
Spoon out pudding and pour over toffee sauce.