Sticky Toffee Pudding Squares

Shopping list

• 200 g dates — pitted and chopped

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• 250 ml boiling water

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• 1 tsp bicarbonate of soda

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• 75 g unsalted butter — softened

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• 150 g light brown sugar

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• 2 piece eggs — beaten

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• 175 g self-raising flour

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• 1 tsp vanilla extract

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• 150 ml double cream — for sauce

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• 100 g dark brown sugar — for sauce

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• 50 g butter — for sauce

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.

2. 2

   Place the chopped dates in a heatproof bowl, pour over the boiling water, stir in the bicarbonate of soda and leave to soak for 10 minutes.

3. 3

   In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.

4. 4

   Beat in the eggs a little at a time, then stir in the vanilla extract.

5. 5

   Fold in the self-raising flour, then add the soaked dates and their liquid, mixing gently until just combined.

6. 6

   Pour the batter into the prepared tin and bake for 30– 35 minutes until risen and a skewer inserted into the centre comes out clean.

7. 7

   Meanwhile, make the toffee sauce: place the double cream, dark brown sugar and butter in a small saucepan over medium heat. Stir until the sugar dissolves and the sauce is smooth and bubbling gently. Simmer for 2– 3 minutes.

8. 8

   Cut the warm sponge into squares and serve drizzled with the hot toffee sauce and a dollop of vanilla ice cream or extra cream if desired.