Sticky Toffee Pudding

Instructions

1. 1

   Soften the dates: Place the chopped dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and leave to stand for 10 minutes until mushy.

2. 2

   Cream butter and sugar: Preheat oven to 180°C (350°F). Grease and line a 20cm square baking tin. In a large bowl, beat the softened butter and dark muscovado sugar together until pale and fluffy.

3. 3

   Mix the batter: Gradually beat in the eggs, one at a time. Gently fold in the self-raising flour. Finally, stir in the date mixture (including the liquid) until thoroughly combined. The batter will be quite runny.

4. 4

   Bake the sponge: Pour the batter into the prepared tin and bake for 35-40 minutes until springy to the touch and a skewer inserted comes out clean.

5. 5

   Make the toffee sauce: While the sponge bakes, put the sugar, butter, and half the double cream into a saucepan over medium heat. Bring to a boil, stirring constantly, then simmer for 2-3 minutes until rich and dark. Remove from heat and stir in the remaining cream.

6. 6

   Serve: While the sponge is still hot, poke holes in it with a skewer and pour half the hot toffee sauce over the top. Cut into squares and serve with the remaining sauce and vanilla ice cream.