Sticky toffee pudding with hazelnut toffee sauce

Ingredients

350g/12¼oz dates
300ml/10½fl oz boiling water
100g/3½oz butter
300g/10½oz brown sugar
3 eggs
400g/14¼oz self-raising flour
½ tsp bicarbonate of soda
pouring cream, to serve
For the hazelnut sauce
600ml/21¼fl oz cream
250g/8¾oz brown sugar
100g/3½oz butter
30g/1¼oz hazelnuts

For this recipe you will need
large mixing bowl
whisk
blender
baking tin 30 X 6cm (12 x 2½in)

Method

1. Place the dates in a saucepan and cover with boiling water over a low heat.
2. Leave to simmer for 15 minutes or until the dates are soft. Drain and transfer to a blender and blend until the dates are of a smooth consistency.
3. In a large mixing bowl, whisk the butter and sugar, then one by one add the eggs. Mix in the date mixture. Sift together the flour and bicarbonate of soda, and fold in, mixing well.
4. Grease the baking tin and line with greaseproof paper. Pour in the mixture and bake for 60 minutes at 165C/330F/Gas 2.
5. While the sponge is baking, make the sauce. Pour half the cream, brown sugar and butter into a heavy-bottomed saucepan and bring to the boil, stirring frequently.
7. When the sauce reaches a golden colour, stir in the remaining cream and half the hazelnuts.
8. When the sponge is cooked, remove from the baking tin, onto a serving dish.
9. Pour over the hot toffee and hazelnut sauce and sprinkle the remaining hazelnuts on top. Serve with pouring cream.