Sticky Toffee Pudding is so nice

This is lovely

you need
150g unsalted butter, at room temp extra greasing
150g dark muscovado sugar
1tbsp golden syrup
3 eggs, lightly beaten
150g self raising flour
100g dates, chopped
1/2 jar rich caramel toffee sauce
50g walnut pieces

grease a 1 litre pudding basin with a little butter. beat the butter and sugar together until its pale and fluffy. Pour in the golden syrup and whisk unti combined. Gradually add the eggs, a little at a time, along with 1 tbsp of the flour

using a metal spoon fold in the remaining flour and dates. Spoon the mixture into the basin. Cover the basin with tin foil and string to secure. Put in a covered pan of boiling water for 2 hours. don't let it boil dry.

When its ready remove from basin turning it upside down and pour over sauce and serve.

Thanks marks and spencers mmmmm