Eliza'S Sticky Toffee Pudding - cooking recipe

Ingredients

FOR THE PUDDING
75 g sultanas
150 g stoned chopped dates
1 teaspoon bicarbonate of soda
2 tablespoons butter (plus extra for greasing)
200 g brown sugar (bear with me)
200 g self-raising flour, sifted
FOR THE SPECIAL SAUCE
4 tablespoons butter
350 ml double cream
400 g brown sugar (still bear with me!)
1 orange, zest of

Preparation

To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
Preheat the oven to 180c/350f/gas mark 4.
Grease a cake tin (round or square) 20cm diameter, with butter.
Put the remaining butter in a separate bowl, add sugar, and mix well.
Beat the eggs then fold in the flour.
Drain the soaked dates, add to the bowl and mix.
Spoon the mixture evenly into the prepared cake tin.
Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
About 5-10mins before the end of the cooking time, make the sauce.
Melt the butter in a saucepan over a medium heat.
Stir in the cream and the sugar and bring to the boil, stirring constantly.
Lower the heat and simmer for 5mins.
Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.