Sticky toffee pudding

150g dates (stoned and chopped)

250ml hot water

1 teaspoon bicarbonate of soda

60g softened butter

60g soft brown sugar

2 eggs

150g self raising flour

150g butter

300g soft brown sugar

1 tablespoon black treacle

200ml double cream

Preheat the oven to 180C.

Put the dates in a bowl with the bicarb and hot water, and let it stand for 15 minutes.

In a large mixing bowl, cream the softened butter and sugar. Gradually add the eggs and flour, alternating, and stirring in so it doesn’t split. Add the date mixture (and all the water – don’t panic, it’ll be sloppy). Pour the mixture into a greased 20cm square cake tin (or two loaf tins). Bake for 30-35 minutes, or until firm in the middle.

Melt the butter, sugar and treacle in a thick bottomed pan, over a medium heat. Stir well only when melted (if you stir melting sugar it’ll go grainy). Add the cream. Simmer for 5 minutes. Serve the pudding in portions, with the sauce over and around it.