Ingredients

• 175g/6oz dates
• chopped
• 1 rounded tsp bicarbonate of soda
• 50g/2oz salted butter
• pinch salt
• 75g/2½oz demerara sugar
• 75g/2½oz molasses sugar
• 2 free-range eggs
• 175g/6oz self-raising flour
• 1 tsp vanilla extract
• butter
• for greasing
• 250ml/9fl oz double cream
• 80g/3oz butter
• 80g/3oz molasses sugar
• 300ml/10fl oz whipping cream
• 50g/2oz molasses sugar
• 50g/2oz salted butter
• double cream
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile
• measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined.
• Blend the date mixture in a food processor until nearly smooth
• but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes
• or until just firm to the touch.
• Preheat the grill to medium.
• Meanwhile
• make both the topping and the extra sauce by heating the ingredients gently in separate pans
• whisking regularly
• until they briefly boil. Pour the topping over the cooked pudding.
• Place the sticky toffee pudding under a moderate grill until bubbling.
• To serve
• spoon the pudding into individual bowls and pour around the extra sauce.