Sticky Toffee Pudding
Makes one 12 inch tart
110g chopped dates
50g golden raisins
50g chopped pecan nuts
1 tsp bi carbe
1 tsp vanilla essence
2 whole eggs
Heat the water and pour over the dates and raisins, leave to soak for 30minutes.
Mix the sugar and soft butter until pale and fluffy, fold in the flour and bi carbe, then the eggs, nuts and vanilla essence.
Lastly fold in the soaked fruit with the left over liquid.
Pour the mix into your lined tart case and bake at 160C/gas 3 for 45 minutes.
Check the centre of the tart with a small knife, if it comes out clean you're laughing if not give the tart another 10 minutes.
Serve warm with pouring cream or a big scoop of icecream.