Gooey sticky toffee pudding with Baileys toffee sauce

Yummy scrummy pudding!!!

• 2oz soft unsalted butter
• 7oz caster sugar
• 8oz self raising flour (sieved)
• 1 teaspoon bicarbonate of soda
• 1 teaspoon of baking powder
• 6oz chopped dates
• 2 eggs
• 1 teaspoon vanilla extract
• ½ pint boiling water
• For the sauce
• 50 grams unsalted butter
• 65 grams soft brown sugar
• 2 tablespoons double cream
• 2 tablespoons baileys

Prepare a lightly buttered loaf tin or 6 individual moulds and dust lightly with flour.
Cream together the butter and sugar
Sieve the flour
Beat the eggs into the creamed mixture a little at a time adding the flour/baking powder at intervals. Don't add all the remainder of the flour until you've beaten the mixture for about a minute.
Pour the boiling water over the dates and mix in the bicarbonate of soda.
Add the date mixture to the pudding batter and mix well.
Pour I'm the pudding batter, leaving space at the top for rising
Place on a baking tray and bake at 180c for about 40 minutes (depending on size of tin)
When cooked, make a few holes in the top with a skewer and pour over some of the sauce. Reserve the rest of the suave for serving with the pudding.

For the sauce:

Melt the butter and add the sugar, allowing to melt slightly. Add the cream and simmer for 5 minutes to thicken. Add the baileys.

Top tip:

The sauce is very addictive so make 2 or 3 times if you like plenty!! Reheat the pudding in the microwave with cling film over the bowl.

Pudding keeps well covered in foil.