Sticky Toffee Pudding

Winter draws on and what could be cosier than a big dollop of STP

Serves 6

75g  unsalted butter

200g caster sugar

3 free range eggs

200g self raising flour

275ml water

200g pitted dates

1.5 teaspoons baking powder

For the sauce

75g soft dark brown sugar

300ml double cream

50g unsalted butter

1. For the sponge, cream together the butter and sugar. Beat in the eggs and fold in the flour. Bring the water to the boil in a small pan, add the chopped dates and simmer for 4 minutes.
2. Remove from the heat and add the baking powder to the pan (it will froth up a little). Mix the date mixture into the batter and pour into a 23cm deep sided square tin lined with baking paper. Bake at 200c, gas 6 for about 30 minutes or until golden brown and cooked through.
3. Stir all of the sauce ingredients together in a saucepan and bring to the boil. Pour half of the sauce onto the cooked sponge and put it back in the oven for 2 minutes to soak in. Cut into squares and serve with the remaining sauce.