Sticky Toffee Pudding

This is a double tribute recipe, first it is my Husbands favorite desert and second it is from my favorite UK celebrity chef James Martin. It is not for anyone who is on any form of weight loss diet!!!!

Ingredients
55g/2oz butter 170g/6oz demerara sugar
2 tbsp black treacle 1 tbsp golden syrup
2 eggs 200g/7oz self-raising flour
200g/7oz pitted dates 290ml/10fl oz boiling water
1 tbsp bicarbonate of soda ½ tsp vanilla extract

For the sauce:
110ml/4fl oz double cream 55g/2oz butter, diced
55g/2oz dark muscovado sugar 2 tbsp black treacle
1 tbsp golden syrup

For the moulds:
30g/1oz soft butter 30g/1oz flour

Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.2. Using a food processor cream the butter and sugar together. Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour. Mix until everything is well combined.

Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée. Add the bicarbonate of soda and vanilla. Pour this into the batter while it is still hot and stir well.

Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.

Make the sauce: simply place all the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side until ready to use.

Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream.