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Sticky Toffee Pudding with Toffee Sauce

6 oz. demerara sugar
2 oz. butter
8 oz. plain flour
1 tsp. baking powder
6 oz. sugar rolled dates
1/2 pt. boiling water
2 eggs
1 tsp. bicarbonate of soda
1 tsp. vanilla essence

Put everything except the flour and eggs in a bowl, and leave for
about two hours. Liquidise, adding the flour and the eggs.

This can be kept for up to two weeks in a covered container in a
fridge.

Cook at about 180degreesC for about 25 or until just firm.
To serve, cover with the toffee sauce, and dust with icing sugar.


Toffee Sauce
4 oz. demerara sugar
2 oz. butter
4 Tbsp. double cream.

Place all ingredients in a pan and melt gently to make a smooth light
coloured sauce.

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