Chocolate sticky toffee pudding

Ingredients
300ml (½ pint) boiling water
150g (5oz) chopped dates
100g (4oz) dark chocolate 100g (4oz) butter, softened
150g (5oz) soft light brown sugar or light muscovado sugar
3 eggs
225g (8oz) plain flour
1tsp bicarbonate of soda
1tsp baking powder
For the toffee sauce
275g (10oz) golden syrup
275g (10oz) light brown sugar
100g (4oz) butter
225ml (8fl oz) cream
½ tsp vanilla extract

Method
Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.
To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.
To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.

Coffee Brownie Trifle

Ingredients

1 (22-ounce) package prepared brownies, cut into 1/2-inch squares

1 cup instant coffee powder, cooled - divided use1

(8-ounce) package cream cheese, softened

1 cup cold milk

1 (3.5-ounce) package chocolate instant pudding and pie filling

1 (8-ounce) container frozen whipped topping, thawed - divided use

1/2 pint raspberries
Sprinkle cut-up brownies with 1/4 cup of the coffee.

Preparation

Beat cream cheese and remaining 3/4 cup coffee with an electric mixer on medium speed until smooth. Gradually beat in milk until smooth. Add pudding mix. Beat on low speed until blended. Gently stir in 2 cups of the whipped topping.
Layer brownies, raspberries and pudding mixture in 8 individual glass dessert dishes; repeat layers. Refrigerate until ready to serve. Top with remaining whipped topping and additional raspberries.
Makes 8 servings.