Sticky Toffee Pudding

Indulgent and comforting!  January calls for homemade puddings…and this is a sure favourite!

Ingredients:

• 175g dates, chopped
• 200ml boiling water
• 1 tsp bicarbonate of soda
• 75g butter
• 100g dark brown sugar
• 2 eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• Langage Farm ice cream (vanilla or salted caramel)

For the Toffee Sauce:

• 100g butter
• 150g dark brown sugar
• 150ml Langage Farm pouring cream

Method:

1. Preheat the oven to 180°C (160°C fan) and grease a baking dish. Soak the dates in boiling water and stir in the bicarbonate of soda.
2. Cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, then fold in the flour, vanilla, and date mixture.
3. Pour the batter into the dish and bake for 30–35 minutes until risen and firm.
4. For the sauce, heat butter, sugar, and cream in a pan until smooth and bubbling.
5. Serve the pudding warm with toffee sauce drizzled over and a scoop of Langage Farm ice cream.