Sticky toffee pudding - from the Jenkin Hill Cottage menu

STICKY TOFFEE PUDDING

Serve with butterscotch sauce or lots of double cream!

6oz chopped dates
1tsp bicarbonate of soda
2oz butter
6oz castor sugar
2 eggs
6oz SR flour
1/2 tsp vanilla essence

Pour 1/2 pint boiling water over the dates and add bicarb. Leave to stand until cool. Cream butter and sugar, add beaten eggs and beat well. Fold in flour. Stir in date mixture and vanilla essence.( This mixture is rather like a stiff batter.) Pour into a greased baking dish (8" x 12" approx). Bake at 180 C for 30-40 mins.

BUTTERSCOTCH SAUCE

7oz soft brown sugar
6 tbsps double cream
4 1/2 oz butter
1/2 tsp vanilla essence

Mix all ingredients together and bring to the boil in a pan. Pour a little over the top of the pudding after it has been cooked and still in the tin. Return to the oven for a few minutes. Serve with the rest of the sauce and some whipped cream if desired.

Jenkin Hill Cottage - www.jenkinhill.co.uk