Sticky Toffee Pudding

Step 1
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Grease a 16 cm x 26 cm (6¼ in x 10½ in) shallow cake tin with melted butter and line the base and two long sides with one piece of baking paper, allowing the paper to overhang the sides.

Step 2
Put the dates and water in a small saucepan over medium heat. Bring to the boil, reduce the heat and simmer for 3–5 minutes, or until pulpy. Stir in the bicarbonate of soda and set aside for 20 minutes, or until cooled to room temperature (see Baker’s tips).

Step 3
Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture. Add the flour and fold in until just combined.

Step 4
Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the centre of the pudding comes out clean.

Step 5
Meanwhile, to make the Toffee sauce, put the butter, sugar and cream in a medium saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Bring just to the boil, reduce the heat and simmer for 3 minutes.

Step 6
Remove the pudding from the oven, leave in the tin and pour over a quarter of the hot Toffee sauce. Set aside for 5 minutes. Remove the warm pudding from the tin and cut into portions. Serve drizzled with the remaining warm Toffee sauce, and ice cream or cream on the side.