The taste that rocks my face :)

You need:

200g dried dates, stoned and chopped
250ml black tea (not too strong)
1/2 tsp bicarbonate of soda
85g unsalted butter
175g self-raising flour
1 tsp mixed spice
175g goldencaster sugar
2 eggs

items for sticky toffee pudding by martushka

For the toffee sauce you need:

100g light muscovado sugar
100g unsalted butter
142ml carton cream

items for toffee sauce by quall design

Chop the dates. Put them and the tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.

dates with tea and bicarbonate of soda by quall design

Beat the butter and caster sugar until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture.

blend by quall design

Pour into a buttered ovenproof dish or brownie tin.

pour into cake tin by quall design

Bake for 30-35 minutes.

ready cake by quall design

Make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved.

for sauce by quall design

Cook until the sauce is a lovely toffee colour.

toffee sauce by quall design

Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.

sticky toffee pudding with ice cream by quall design

Recipe from my friend who found it in Olive Magazine, October 2005.