Sticky date pudding

sticky date pudding with vanilla ice cream and rum flavoured toffee sauce 

pudding

210g chopped pitted dates

250ml boiling water

1 tsp. bi carb soda

100g butter, chopped

135g muscavado or other brown sugar

2 eggs

150g flour

1 tsp baking powder

1 pinch salt

Preheat the oven to 180°, Place the dates, bi carb soda and boiling water in a bowl allow to stand for 5 minutes. Mix in a food processor. add butter and sugar, mix until well combined, Add the flour and sugar and mix until just combined.

Pour into a lightly greased lined baking tin. Bake for 30 minutes

Cool in the tin for ten minutes before turning out onto a rack, divide into portions if serving immediately.

Toffee sauce

150g butter, chopped

250ml cream

265g muscavado or other brown sugar

Optional a few drops of dark Havana Club rum

Place the butter, cream and sugar in a saucepan over medium heat, stir with a wooden spoon until the butter is melted, bring to the boil and simmer until the sauce reaches the right consistency. Add optional rum to the sauce just before serving

Serve with whipped cream and vanilla ice cream.