Ingredients:

• For the pudding:
 o 75g sultanas
 o 150g stoned dates, chopped
 o 1 tsp bicarbonate of soda
 o 2 tbsp butter, plus extra for greasing
 o 200g brown sugar
 o 2 eggs
 o 200g self raising flour

• For the sticky toffee sauce:
 o 2 tbsp butter
 o 175ml double cream

Method:
• To make the pudding, put the sultanas, dates and bicarbonate of soda into a heat proof bowl.  Cover with boiling water and leave to soak
• Preheat the oven to 180oC Gas Mark 4 and grease individual pudding basins with butter
• Put the remaining butter in a separate bowl, add the sugar and mix well
• Beat in the eggs and then fold into the flour
• Drain the soaked fruits, add to the bowl and mix
• Spoon the mixture evenly into the prepared pudding basins
• Transfer to the preheated over and bake for 35-40 minutes – the puddings are cooked when a skewer inserted into the centre comes out clean
• About 5 minutes before the end of cooking time, make the sauce.  Melt the butter in the saucepan over a medium heat
• Stir in the cream and sugar and bring to the boil, stirring constantly.  Lower the heat and simmer for five minutes
• Turn out the puddings onto a serving plate and spoon over the sauce.  Serve with whipped cream or ice cream.