Sticky toffee pudding

Ingredients

For the pudding

• 150g/5oz dates, stones removed, chopped
• 250ml/9fl oz hot water
• 1 tsp bicarbonate of soda
• 60g/2¼ oz butter, softened
• 60g/2¼ oz caster sugar
• 2 free-range eggs
• 150g/5oz self-raising flour

For the toffee sauce

• 200g/7oz butter
• 400g/14oz brown sugar
• vanilla pod, split
• 250ml/9fl oz double cream

Preparation method

1. Preheat the oven to 180C/370F/Gas 4.
   
2. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
   
3. In a clean bowl, cream the butter and sugar together until light and fluffy.
   
   Technique: Creaming butter by hand
   Watch technique0:50 mins
4. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
   
5. Still stirring, gradually add the flour, then add the date mixture.
   
6. Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
   
7. To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
   
8. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
   
9. 
   To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.