Sticky Toffee Pudding with Butterscotch sauce

Pudding Ingredients
175g stoned dates
300ml boiling water
1 teaspoon bicarb of soda
50g soft butter
175g caster sugar
1 teaspoon vanilla
2 eggs
225g plain flour
1 teaspoon baking powder

Method 1. Pre heat oven 180°C/350°F/gas 4
2. Butter & line individual pudding basins or grease an oven proof dish 11/2 Litres in size.
3. Chop dates, place in a heat proof bowl. Pour ove boiling water *Carefully!* and stir in bicarbonate of soda. Leave to soak till needed.
4. Put soft butter in a bowl. Add sugar and vanilla, beat well with a wooden spoon.
5. Beat eggs - pour a little egg into the bowl and beat well, continue to add egg little by little and beating until the egg is incorporated.
6. Add flour and baking powder to the bowl. Stir gently, half mix in the flour, then gently pour in dates & water mixture.
7. Mix well to make a runny batter.
8. Pour into 8 small basins or 1 large ovenproof tray.
9. Bake for approx 20-25 minutes until a good golden colour is achieved. Serve warm with hot sauce.

Butterscotch sauce

Ingredients
50g butter
75g soft brown sugar
50g dark brown sugar
150g golden syrup
110ml double cream
1tsp vanilla

Method
1. Put butter and  both sugars in a pan.
2. Add the golden syrup.
3. Heat gently to melt ingredients and dissolve sugar. Stir to heat for 5 minutes more.
4. Turn off the heat, gradually stir in cream & vanilla. Stir till smooth.
Serve hot or cold