Sticky Toffee Pudding

Chop the dates then put into a saucepan with water and bring to the boil. Lower the heat then add crushed soda and simmer for a few seconds (be careful, the mixture could boil over so dont walk away and leave it). Remove from the heat and cool slightly. Cream butter and sugar in a food processor then add eggs, one at a time. Pour in date mixture, add vanilla and puree slightly, add SR flour, process for 20 seconds then spoon into moulds (leave 1cm at the top for the pudding to rise). Cover puddings loosely with a piece of buttered baking paper or foil (twist paper or foil in a couple of places to seal, but dont tie down tightly as these puddings rise considerably). Cook in a covered steamer for about 25 to 30 minutes. Remove from steamer, then turn the puddings out and serve with Butterscotch Sauce and thick cream. CAN I MAKE THEM IN THE OVEN? They could be baked (standing in a baking dish with water to come half-way up sides of moulds) in a moderate oven (180 deg C) for 30 minutes. However, they are best steamed (I use a double- layered Chinese steamer). The steaming produces a lighter pudding. TO MAKE WITHOUT A FOOD PROCESSOR Use an electric mixer or make by hand using a warmed mixing bowl and a wooden spoon. TO MAKE AHEAD This works beautifully. Make the puddings and the sauce ahead of time (the day before if you wish) then refrigerate until ready to serve. To reheat, put puddings into serving plates, pour over some of the sauce and microwave, allowing about 10 to 15 seconds per pudding. Butterscotch Sauce: Put all ingredients into a saucepan then heat gently and stir until smooth, but dont let it boil or it could curdle. Per serving: 2036 Calories (kcal); 102g Total Fat; (43% calories from fat); 23g Protein; 277g Carbohydrate; 823mg Cholesterol; 876mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 19 Fat; 9 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.