Sticky Toffee Pudding - The Hobler

Sticky Toffee Pudding sponsored by Simon Oldham at The Hobler

55g/2oz unsalted butter
55g/oz soft brown sugar
1 egg
30g/1oz dates, stones removed
Pinch of baking powder
Butter, to grease

For the sauce
200ml/7fl oz double cream
55g/2oz soft brown sugar
30g/1oz melted butter
 
Method:

1.  Cream the butter and sugar in a food processor.  Add the egg, dates, flour and baking powder and pulse to combine.
2.  Grease a small pudding dish with the butter. Pour the sponge mixture in an oven prove bowl.  Bake in oven for 30minutes 170'C
3.  To make the sauce, heat the cream, sugar and melted butter in a pan until caramel has formed.
4.  Remove the pudding from the oven and turn out on a serving plate.  Drizzle the sauce over and serve