The Best Sticky Date Pudding

Pitted dates, 175g, chopped
Boiling water, 200ml
Bicarbonate of soda, 1 tsp
Unsalted butter, 75g, plus extra to grease the tin
Soft dark brown sugar, 150g
Eggs, 2 medium, beaten
Self-raising flour, 175g
Baking powder, ½ tsp

Sticky toffee sauce
Unsalted butter, 100g, diced
Soft dark brown sugar, 150g
Double cream, 150ml

Heat oven to Fan 160°C and butter a square 24 × 24 brownie tin.

Put the dates in a bowl, pour over the boiling water and stir in the bicarb. Set aside.

Beat the butter and sugar together until light and fluffy. Add the eggs gradually, beating well as you go.

Sift the flour and baking powder over the mixture and fold in. Add the dates and their soaking water and stir through.

Spoon into your prepared tin.

Bake for 25–30 minutes until firm and risen.

For the toffee sauce, melt the butter, sugar and cream together over a low heat. Let it bubble until thick enough to coat the back of a spoon.

Turn grill to high. Poke holes all over the pudding with a cake tester and pour half the sauce over. Grill for 2–3 minutes until bubbling.

Cut into portions and serve with the remaining sauce and pouring cream or ice cream or double cream alongside.