Sticky Toffee Pudding

For The Pudding
200g Chopped Dates
250ml Black Tea
1/2tsp Bicarbonate of Soda
2 Eggs
85g Butter
175g Caster Sugar
175g Self Raising flour
1 tsp mixed spice
1 tbsp cocoa
1 tbsp Tia Maria

Toffee Topping
200g Mascarpone Cheese
100ml Milk
120g Brown Sugar
1 tbsp Tia Maria

Pre-Heat oven to 185c and butter a square 10inch dish.

Put chopped dates in a saucepan, cover with tea and bring to boil.  Simmer for 3 minutes till dates are soft.  Turn off heat and add Bicarbonate of soda.  Stir once and set aside.

Beat sugar and butter in a food mixer till pale and creamy.  Add Eggs one at a time.  Add sifted flour, cocoa and mixed spice and mix well.  Add date Mixture and Tia Maria and give a few turns so that all ingredients mix together.  Transfer mixture to buttered dish and bake for 45 minutes till centre springs back when tested with your fingertips.

Meanwhile prepare the toffee by putting all ingredients except Liquor, into a saucepan and boil whisking constantly to obtain a smooth sauce.  Bubble sauce for about 3 minutes to get a caramel flavour then turn heat off and stir in the Tia Maria.

Sticky Toffe Pudding is best served warm.....20seconds Microwave will do the trick!