Ingredients

• 150g (5oz) butter
• 150g (5oz) light muscovado sugar
• 2 large eggs
• 2.5ml (. tsp) vanilla essence
• 175g (6oz) self-raising flour
• 50g (2oz) stoneless dates, roughly chopped
• 50g (2oz) sultanas or raisins
• 40g (1.oz) walnuts, chopped

For the sticky toffee sauce:

• 50g (2oz) light brown muscovado sugar
• 50g (2oz) butter
• 100ml (3.fl oz) double cream

Tools

• K Beater

Method

1. Grease a 900ml (1. pint) pudding basin. Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream together until light and fluffy. Gradually beat in the eggs and vanilla.
2. Using the K Beater at minimum speed, add the flour, dates, sultanas or raisins and walnuts and mix until just combined. Spoon into the prepared pudding basin.
3. Cover with greased greaseproof paper or foil and secure with string. Sit the basin on a trivet in a large, deep saucepan.
4. Add sufficient boiling water to come halfway up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary.
5. Lift the pudding out of the pan and leave to rest whilst making the sauce. Place the sugar, butter and cream in a saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Bring to the boil and leave to gently bubble for 30 seconds to thicken.
6. To serve, unmould the pudding on to a warmed serving plate and pour over the sauce.