Sticky Toffee Pudding

Preheat the oven to 180°C (350°F/Gas 4). Grease and line a baking tin.

Place the Pitted Dates and Water in a saucepan, bring to a gentle simmer for 2–3 minutes, then remove from the heat and stir in the Bicarbonate of Soda — the mixture will foam; leave to cool slightly and mash or blitz until mostly smooth.

Beat the softened Unsalted Butter with the Light Muscovado Sugar until light and fluffy, then beat in the Eggs one at a time, followed by the Vanilla Extract.

Sift and fold in the Self-raising Flour, Baking Powder and a pinch of Salt to form a smooth batter, then gently fold in the cooled date mixture.

Spoon the batter into the prepared tin and smooth the top. Bake for about 30–35 minutes, or until the pudding is risen and a skewer inserted into the centre comes out cleanish (a few moist crumbs are fine).

While the pudding is baking, make the toffee sauce: melt the Unsalted Butter with more Light Muscovado Sugar in a saucepan, stir in the Black Treacle and Golden Syrup, then slowly add the Double Cream and a small pinch of Salt. Simmer gently until the sauce is glossy and slightly thickened.

When the pudding is hot from the oven, prick the surface all over with a skewer and pour over about half of the warm toffee sauce so it soaks in. Cut into portions and serve with extra warm sauce and a splash of Pouring Cream.