Title: Sticky Toffee Pudding
Description: This recipe is usually a steamed pudding, however it isn’t always easy to find suet nowadays, and I adapted a Delia Smith recipe using the baked method and it’s just as tasty and easy to make. Hope you enjoy my version.
Serves: 8
Ingredients:
1 cup chopped dates. 1 cup water. 1 tsp. baking soda. 1 stick (1/4 lb) butter (not margarine). ½ cup golden syrup (Lyles brand available at British shops. If unable to obtain, use 1/2 cup sugar or corn syrup). 3 eggs. 2 ½ cups all purpose flour. 2 tsp. baking powder. ½ cup golden raisins. 1 ¼ cup brown sugar. 1 stick butter. ¾ cup heavy whipping cream.

Instructions:
Combine dates and water in heavy saucepan. Bring to a boil and simmer five minutes, they will soften into a creamy texture. Remove from heat stir in the baking soda, and set aside. Cream butter and sugar, add eggs one at a time and mix well. Stir in the flour and baking powder, and gently blend in the date mixture and raisins. Spread into a lightly greased 8-9 inch square baking pan, and bake in a 350 degree oven for about 20 minutes or until done when tested with a cake tester. Cool. Mix the brown sugar, butter and cream in a saucepan and stir until it reaches simmering point. Pour sauce over the baked cake and make an even layer. Place under the grill/broiler 2-3 minutes (do not burn!). Cut into serving pieces and serve immediately with custard pouring sauce, or pouring cream.