Sticky Toffee Pudding

Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 Whole packet dried -- (6 oz) chopped dates and walnuts
6 ounces butter
4 ounces soft light brown sugar
3 Medium eggs -- beaten
6 ounces self-raising flour
---For the sauce:
3 ounces butter
3 ounces soft light brown sugar
1/2 Pint double cream
---To serve:
4 ounces icing sugar -- to decorate
4 ounces clotted cream
 

Preparation:

Preheat the oven to 190°C (375F). Tip the chopped dates and walnuts into a pan, pour 1/4 pt water over and bring to the boil. Simmer for 2 mins, then remove the pan from the heat and stir in the butter and sugar. Beat the mixture until the butter and sugar have melted. add the eggs and the self-raising flour and stir well until all the ingredients are thoroughly combined. Pour the mixture into a buttered 7in square tin. Bake for 25 mins or until well-risen and just beginning to shrink from the sides of the tin. Meanwhile, make the sauce: melt the butter and sugar in a pan. add the cream and simmer until the mixture has slightly thickned and is caramel in colour, stirring frequently to prevent burning. Sprinkle the pudding with a little icing sugar before cutting into squares. Serve with the toffee sauce and clotted cream.

 

Nutritional Information:

2026 Calories (kcal); 220g Total Fat; (96% calories from fat); 19g Protein; 2g Carbohydrate; 1120mg Cholesterol; 2274mg Sodium