Sticky toffee pudding

For the sponge
330g pitted dates
382ml water
115g butter (unsalted)
330g caster sugar
4x medium eggs (free range)
1 tea spoon bicarbonate soda
165g self raising flour
165g plain flour

For the sauce:
Double cream
Brown sugar
Black treacle

Honey Comb
300g caster sugar
30g honey
110g glucose syrup
10g bicarbonate soda

For the sponge:
1. Bring the dates to boil in the water, as soon as boiling commences remove from heat and stand.
2. Cream your butter and sugar together until white in colour
3. Add eggs 1 at a time to the creamed butter and sugar whilst mixing together
4. Blend dates in a food processor until chopped
5. Fold chopped dates in to sugar mixture
6. fold flour to date & sugar mixture
7. pour into a lined cake tin (12-14inch)
8. place in pre heated oven (160 deg C) and cook for 10 minutes
9. After 10 minutes cover and cook for a further 20-30 minutes until firm to the touch.

For the sauce:
1. Pour double cream, brown sugar and treacle into a sauce pan
2. Bring to the boil, stirring occasionally
3. Turn heat down to a simmer for 5 minutes or until desired thickness


NB. Measurements for the sauce depend on how sweet or the quantity you desire.

Method
1. Place all ingredients (except bicarbonate soda) into a sauce pan
2. Stir ingredients until the sugar has dissolved
3. As soon as sugar has dissolved STOP STIRING.
4. Allow to boil until colour is golden brown (around 150 deg C)
5. Take off heat and mix in your bicarbonate soda (be carful will expand VERY quickly)
6. Place on a lined heat proof tray and allow to cool this should take around 20 minutes.
7. One cool smash up and enjoy.