stp.

No it's not a salisbury steak; it's my wondrous birthday dessert, presented and consumed belatedly due to my being an illin' MF. Recipe nicked from Nigel Slater, but modified significantly. This recipe makes a lot.

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sticky toffee pudding v1.

the cake
150g/5oz date paste
250ml/9fl oz hot water
60g/2¼ oz butter, softened
60g/2¼ oz brown sugar
2 free-range eggs
1 tsp baking soda
150g/5oz self-raising flour
2 healthy tbsp date syrup

the toffee sauce 
200g/7oz butter
400g/14oz brown sugar vanilla pod, split
250ml/9fl oz double cream
125ml date syrup

 Preheat the oven to 180C/370F/Gas 4. Mix the date paste and the water together in a bowl and boil until date paste is soft - process in food processor. In a clean bowl, cream the butter and sugar together until light and fluffy. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in. Still stirring, gradually add the flour and baking soda, then add the date mixture plus date syrup.

Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through. To make the sauce, melt the butter in a thick bottomed pan over a medium heat. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes. add date syrup. To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.

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