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Sticky Toffee Pudding

1/2 pint cold water
6 ozs chopped dates
1 tsp bicarbonate soda
2 oz unsalted butter
4 oz golden castor sugar
4 Tbsp golden syrup
8 oz self-raising flour
2 eggs beaten
1/2 tsp ground ginger

2 oz unsalted butter
2 oz castor sugar
3 oz dark soft muscovado sugar
4 oz golden syrup
1/2 pt double cream

Place dates in cold water in a pan bring to the boil then simmer
for 5-10 mins. add bicarb to the dates and cook for 2-3 mins then
leave to cool. Brush a 2lb loaf tin with soft butter and dust with
flour.

Cream the butter,sugar and golden syrup together until light in
texture and whitish in colour.

Beat the eggs a little at a time into the mixture. Add sifted
flour and ginger folding through add cooled dates.

Put mixture into prepared loaf tin and bake at 180c (350f) or gas
4 for 30-40 minutes until golden and firm to touch. Once cooked
cool slightly and remove form tin to serve.

Make the sauce by heating the butter, syrup and sugars together
until dissolved then mix in the cream.

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