Sticky Toffee Pudding

Sponge

• dates200 g
• water250 ml
• bicarbonate of soda1 tsp
• butter80 g
• dark brown sugar150 g
• eggs2
• self-raising flour180 g
• vanilla extract1 tsp

Toffee sauce

• butter100 g
• dark brown sugar150 g
• double cream250 ml
• salt1 pinch
• vanilla ice cream

Sponge

1. 01

   Take the sponge butter out of the fridge 1 hour ahead to soften. Heat the oven to 180°C and grease a 20 × 20 cm tin with a little of the butter.

2. 02

   Stone and chop the dates. Bring the water to the boil, pour it over the dates, stir in the bicarbonate of soda and leave for 15 minutes. The soda softens the dates into a paste.

3. 03

   Beat the rest of the butter, softened, with the sugar until fluffy, then beat in the eggs one at a time.

4. 04

   Fold in the flour, then the dates with all their liquid and the vanilla. The batter will be very loose — that is right.

5. 05

   Pour into the buttered tin and bake for 30 to 35 minutes, until a skewer comes out clean.

Toffee sauce

6. 06

   Melt the butter and sugar together, then add the cream and salt and simmer for 3 minutes until glossy and thick.

7. 07

   Prick the hot sponge all over with a skewer and pour a third of the sauce over, so it soaks in.

8. 08

   Serve warm in squares with the rest of the sauce and the vanilla ice cream.