STICKY TOFFEE PUDDING Ingredients

225g (8oz) dates (stoned weight), chopped 250ml (9fl oz) black tea (not too strong) 100g (3 oz) unsalted butter, softened 175g (6oz) golden caster sugar 3 eggs 1 tsp mixed spice 1 tsp vanilla extract 225g (8oz) self-raising flour tsp bicarbonate of soda vanilla ice cream or whipped cream, to serve

Toffee sauce

110g (4oz) butter 250g (9oz) soft light brown sugar (or half brown and half caster sugar) 275g (10oz) golden syrup 225ml (8fl oz) double cream tsp vanilla extract

Method
1. Preheat the oven to 180C (350F), Gas mark 4. Butter and flour the sides of a 20cm (8in) diameter spring-form/loose-bottomed tin, or a 20 x 20cm (8 x 8in) square cake tin and line the base with greaseproof paper. 2. Place the chopped dates and tea in a saucepan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside. 3. Beat the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour and bicarbonate of soda and fold in gently until mixed. 4. Pour the mixture into the prepared tin and bake for about 45 minutes or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.

5. Allow to stand in the tin for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the toffee sauce. 6. To serve, cut into slices (or squares if it is in a square tin) and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top! Toffee sauce 1. Place all the ingredients in a saucepan set over a high heat and boil for approximately 45 minutes, stirring regularly, until it has thickened. Serve warm