Win a Meal for 2 at the Mhariam Indian Restaurant.
Just answer this simple question for a chance to win dinner for 2 plus a bottle of wine…
What is the name of India's largest city?
The Closing date for entries is 30 April 2012.
Please send this completed entry form together with your contact details to:
HAAH, Caidan House, Canal Road, Timperley, WA14 1TD Or email your answer plus contact details to: competition@haahandbook.co.uk
Sticky Toffee Pudding
Ideal for these cold winter months, why not try this terrific toffee pudding that kids and adults alike will love. Taking only 20 minutes to prepare and 30 minutes to cook, what more could you want?
Ingredients 
200g dried dates, stoned and chopped.(Buy
medjool if you can)
250 ml black tea (not strong)
1/2 tsp biocarbonate of soda
85g unsalted butter
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten
For the toffee sauce:
100g light muscovado sugar
100g unsalted butter
142ml carton double cream
Method
1. Heat the oven to 180C/fan 160C/gas4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the biocarbonate of soda.
2. Beat the butter and caster sugar together until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30-35 minutes or until the top is just firm to touch.
3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.