Love love love the sticky toffee pudding from Cartmel. When we can't get our hands on it this recipe is a good second best.
Chop 250g stoned dates into 5mm dices and put into a bowl. Pour over 175ml boiling water and stir in seeds from a vanilla pod. Steep for an hour until cool. Then mash with the back of a fork. Heat oven to 180C
In a separate bowl cream 100g of softened butter with 150g dark Muscavado sugar. Beat 2 eggs and then add slowly to the butter and sugar mix.
In other bowl mix 175g plain flour, 2tsp baking powder and 1tsp bicarb of soda. Slowly mix this in along with 100ml of milk until a thick dough is formed. Be careful not to overmix - you want to just bring the ingredients together.
Mix in the dates and 2tbsp black treacle
Line a 25cmx18cm baking tray with baking parchment. Pour in the mix and bake for 60-75 minutes. If using a slightly larger tray then it will required less time. Check with a skewer to ensure you don't over back.
Sauce:
Heat 60g butter with 150g Muscavado sugar and 100ml double cream over a medium heat stirring continuously until sugar has dissolved. Stir in 1tbsp black treacle and another 100ml double cream.
