Sticky toffee pudding

Preparation – 30 minutes

Remove the pits from the dates and then roughly chop them. Pour the boiling water onto the chopped dates and let them cool off for half an hour. Coat a small oven dish with butter and a small layer of flour.

Pre-heat the oven to 180 degrees or 350 degrees fahrenheit. Combine baking soda and self-raising flour. Mix butter and sugar for a few minutes, or until they are fluffy.

Add the eggs one by one and then also add the black treacle, milk and vanilla. When its combined well, also add the dates and water and then gradually add the flour until you've reached a smooth batter.  

Finishing the sticky toffee pudding – 30 minutes

Divide the batter over the oven dish and bake for about half an hour. Meanwhile create the toffee sauce by simply combining the butter, sugar and cream in a small saucepan.

Heat on medium-high heat until it has thickened a bit. Make sure to keep on stirring. Check the pudding with a wooden skewer, if it comes out clean it's done.

Poke holes in the cake and pour the hot sauce over the hot cake. Let it soak for about 10 minutes before serving, enjoy!