Sticky Toffee Pudding

Directions

1. 1
   Preheat the oven to 190C/gas mark 5 and butter a 1 1/2 litre capacity pudding dish.
2. 2
   Combine the 100g dark muscovado sugar with the flour in a large bowl.
3. 3
   Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring just with a wooden spoon to combine.
4. 4
   Fold in the dates then scrape into the prepared pudding dish.
5. 5
   Dont worry if it doesnt look very full: it will do by the time it cooks.
6. 6
   Sprinkle over the 200g dark muscovado sugar and dot with the butter.
7. 7
   Pour over the boiling water (yes really!)
8. 8
   and transfer to the oven.
9. 9
   Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more.
10. 10
    The top of the pudding should be springy and spongy when its cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
11. 11
    Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.