Sticky Toffee Pudding
Recipe provided by the Quarto Bookshop,
8 Golf Place, St Andrews, Scotland

Pudding
6 ounces chopped pitted dates
Half pint of boiling water
Half teaspooon ginger
6 ounces of self-raising flour
2 ounces of butter
6 ounces soft brown sugar
2 Eggs
Icing sugar for dusting

Sauce

3 ounces butter
5 ounces soft brown sugar
Quarter pint double cream

L Preheat the oven to 350F (17SC). Lightly grease an 8 inch round tin; set aside.

2. Place the dates in a bowl, and cover with boiling water; mix in the baking soda, set aside for ten minutes.

3. Sift the flour, ginger and baking powder together in a small bowl; set aside.

4. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg and beat well. Stir in the flour mixture, then the date mixture.

5. Spread mixture evenly in the prepared tin. Bake for 40 to 50 minutes.

6, To make sauce. melt the butter in a small saucepan, add sugar and cream, and simmer gently for 2 minutes stirring with a wooden spoon.

7. Turn out cake, dust with icing sugar; serve with sauce.

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