Sticky Toffee Pudding

This recipe is for a sticky toffee pudding that you bake rather than boil. It is simple to make and delicious served with vanilla ice-cream (see the homemade recipe on my blog)

150g castor sugar
90g butter
2 eggs
180g self raising flour
180g chopped dates
3/4t bicarbonate of soda
3/4 cup boiling water
2t vanilla extract

Cream the butter and sugar until light and fluffy. Add the beaten eggs, one at a time with 1T of the flour. Fold in the rest of the flour by hand with a metal spoon.
Mix together the dates, bicarb, vanilla and boiling water. Add to the other mixture, it will be very soft.
Pour into a large greased oven proof baking dish, making sure it is not more than 2/3 full. Bake at 180C for 25 minutes or until an inserted baking skewer comes out clean.

Topping

Pecan nuts
120g butter
180g soft brown sugar
175ml double cream

Mix the butter, sugar and cream together and melt on the a medium heat. Take the pudding out of the oven, carefully place the pecan nuts on top and pour over the syrup.

Serves 10-12.