Ingredients

• 150ml/5fl oz cream
• 150ml/5fl oz milk
• ½ vanilla pod
• seeds only
• 80g/3oz sugar
• 3 egg yolks
• 50g/1¾oz butter
• plus extra for greasing
• 150g/5½oz soft dark brown sugar
• 1 tbsp golden syrup
• 2 tbsp black treacle
• ½ tsp vanilla extract
• 2 free-range eggs
• 175g/6oz self-raising flour
• plus extra for dusting
• 175g/6oz pitted dried dates
• 1 tbsp bicarbonate of soda
• 100g/3½oz butter
• 100g/3½oz soft brown sugar
• 100g/3½oz golden syrup
• ½ lemon
• juice only
• 150ml/5fl oz double cream

Directions

• For the vanilla ice cream
• in a heatproof bowl
• mix together the cream
• milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.
• Meanwhile
• beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well.
• Return to the heated bowl and cook gently over the simmering water
• stirring regularly
• until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
• Churn in an ice cream maker for approximately 40 minutes
• or following the manufacturer's instructions until set.
• For the sticky toffee pudding
• preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.
• Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk.
• Gradually add the golden syrup
• treacle
• vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined
• turn off the mixer.
• Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil.
• Allow to cool slightly
• then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.
• Pour into the prepared cake tin and bake for 40-45 minutes
• or until the top is firm to the touch. Leave the pudding to cool in the tin.
• For the butterscotch sauce
• in a small saucepan heat the butter
• brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer
• then remove from the heat and add the lemon juice to taste. Stir in the double cream.
• Serve slices of pudding with ice cream and sauce poured over.