Sticky Toffee Pudding

Ingredients

65g marge
100g brown sugar
2 eggs
1 tsp vanilla essence
175g sr flour
200g date spread
150mls water
2 tbsps date syrup (or golden syrup)

170g brown sugar
25g marge
500 mls boiling water

Method

Cream the marge and sugar. Add the eggs and vanilla essence, then the flour. Mix in the date spread followed by the water and golden syrup.
Pour this into a large greased dish.
Sprinkle the brown sugar over and dot with the marge. Slowly pour 500 mls boiling water over the top.
Bake at 190 for about 45 minutes.
There will be a toffee sauce underneath the sponge. Serve hot.

Variation: To make a sponge with sauce served separately, use 225g flour and 200g brown sugar in the sponge mix, and leave out the last stage with the sugar, marge and boiling water. Make the sauce below to serve on the side.

Toffee Sauce1 cup water
1 tbsp marge
2 tbsps brown sugar
1 tbsp cornflour
1 1/2 tbsps water

Boil together the first three ingredients. In a small bowl or cup, mix together the cornflour with the 1 1/2 tbsps water, then pour this into the sauce. Simmer for 5 minutes.

Almond Muffins

Ingredients

1 cup sugar
115g marge
3 eggs
1 1/4 cups sr flour
1/2 cup ground almonds
1 tsp vanilla essence
1/4 cup water
Choice of fillings: eg. raspberry jam, Nutella chocolate spread

Method

Cream the marge and sugar, then beat in the eggs and vanilla essence. Alternately mix in the flour and ground almonds with the water.

Spoon half of the mixture into 12 large muffin cases. Place a teaspoonful of your chosen filling in the middle of each, then cover with the remaining mixture.

Bake at 200 for 20-25 minutes.

Variations: mix 200g blueberries into the batter / substitute the vanilla essence with almond essence, and add 100g glace cherries.