Sticky Toffee Pudding

Ingredients

• 4 tablespoons unsalted butter
• ⅔ cup firmly packed brown sugar
• 2 large eggs
• 1 cup self-rising flour
• 1 ⅓ cups pitted dates, coarsely chopped
• 1 cup water
• 6 tablespoons golden syrup (see note)
• Butterscotch sauce (see recipe)

6 puddings

Preparation

1. Preheat oven to 300 degrees. In a mixing bowl, cream the butter with the brown sugar, then mix in the eggs and fold in the flour.
2. Puree the dates with 1 cup warm water and mix into batter.
3. Film 6 7-ounce custard cups with golden syrup, then fill with batter and bake for 40 to 45 minutes or until a knife inserted at the edge comes out clean.
4. Run a knife around the sides of puddings and invert onto serving plates. Pour warm butterscotch sauce over each and serve.

• Lyle’s golden syrup is available at most supermarkets.

About 1 hour