Sticky Toffee Pudding

For the sponge:

• 150g chopped dates
• 250ml water
• 2tsp bicarbonate of soda
• 75g diced butter
• 125g light muscavado sugar
• 2 beaten eggs
• 2tbsp golden syrup
• 1tsp vanilla extract
• 200g plain flour

For the sauce:

• 100g dark muscavado sugar
• 100g butter
• 150ml double cream

Line a baking tray with bake o glide or baking parchment.

Place the dates and the water in a pan and bring to the boil then move to the simmering plate continue to cook for about 5mins. Remove from the heat and add the bicarbonate of soda.

Cream the butter and sugar together, gradually add the eggs, then the syrup followed by the flour and vanilla. Beat in the date mixture and then pour into the tin.

Place into the baking oven towards the top for about 25mins until the top is set and the cake has risen.

For the sauce place all the ingredients in a small pan or bowl on the warming plate or on the back of the Aga, whisk together until smooth and then pour half over the sponge and the rest serve separately in a jug.