Sticky Toffee Pudding:

Line a baking tray (approximately 30x20x12cm) with greaseproof paper.

Place the dates in a bowl. Add the bicarbonate of soda and cover with the boiling water. Let it stand to allow the dates to soften.

Cream the butter and both sugars until pale. Mix in the egg. Gradually add the flour and the baking powder until combined. Add the date/water mixture gradually and combine thoroughly. Pour the mixture into the lined baking tray and bake at 160C degrees for 30-35 minutes, until cooked (insert a knife into the centre and when it comes out clean it is ready).

Let the pudding cool and cut into squares.

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Toffee Sauce:

Bring the brown sugar and cream to the boil. Remove from the heat and stir in the butter.

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To Serve:

Serve the pudding warm (if not serving immediaitely, then you can microwave it for 1 minute to reheat).

Pour over the toffee sauce and garnish with a scoop of vanilla ice cream. Sit back and enjoy your efforts!

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If you would like to print this recipe out, you can link on the pdf link here.