Name: Sticky toffee pudding
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 45.00 ml brown sugar soft; 50.00 g castor sugar; 50.00 g butter; 250.00 ml golden syrup; 100.00 ml cream; 100.00 g butter room temperature; 175.00 g brown sugar soft; 4.00 eggs lightly beaten; 210.00 g flour self-raising; 225.00 g dates chopped; 300.00 ml water boiled; 5.00 ml Bicarbonate of soda; 45.00 ml nescafé instant coffee granules; 100.00 g walnuts chopped; cream to serve

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Ingredients (15)

TOFFEE SAUCE

45.00 ml	brown sugar — soft
50.00 g	castor sugar
50.00 g	butter
250.00 ml	golden syrup
100.00 ml	cream

PUDDING

100.00 g	butter — room temperature
175.00 g	brown sugar — soft
4.00	eggs — lightly beaten
210.00 g	flour — self-raising
225.00 g	dates — chopped
300.00 ml	water — boiled
5.00 ml	Bicarbonate of soda
45.00 ml	nescafé instant coffee granules
100.00 g	walnuts — chopped
	cream — to serve

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Method:

TOFFEE SAUCE: Stir the brown sugar, castor sugar and butter together in a heavy-based saucepan over medium heat, stirring until the sugar dissolves.
Add the golden syrup and bring to the boil, stirring occasionally.
Reduce the heat, simmer and continue stirring occasionally for 20 minutes.
PUDDING: Beat the butter and sugar until light. Beat in the eggs until creamy. Fold in the flour.
Place the dates in a bowl. Add boiling water, bicarbonate of soda and coffee dissolved in 30 ml boiling water. Mix well.
Allow to stand for 5 minutes. fold the date mixture into the butter mixture and then mix in the walnuts.
Spoon into a greased foil roasting pan.
Bake in the centre of a preheated 180 ºC oven until the pudding bakes away from the pan sides and springs back when pressed lightly (about 1 1/4 hours).
To serve, cut the warm pudding into squares and transfer to individual plates.
Serve with the toffee sauce and cream.