Sticky Toffee Pudding

Ingredients (serves 8)

Sponge

• 50g Sunflower Margarine (melted)
• 100g Brown Sugar
• 175g Self Raising Flour
• 125ml Semi Skimmed Milk
• 1 Egg (beaten)
• 1 Teasp Vanilla Essence
• 200g Dates (chopped)

Sauce

• 100g Brown Sugar
• 1 Tablsp Sunflower Margarine
• 500ml Boiling Water
• 1 x 300ml Half Fat Crème Fraiche

Method

Pre-heat oven to 190C / 375F / Gas Mark 5

1. Grease a large pudding dish with a little of the margarine – about 2litre capacity.
2. Mix the sponge ingredients together.
3. Pour into the prepared pudding dish.
4. For the sauce sprinkle the brown sugar over the pudding mixture.
5. Place small pieces of margarine over the sugar and pour over boiling water.
6. Bake in the oven for approx 45 minutes until cooked.
7. Serve with crème fraiche.