Sticky Toffee Pudding

For 2 servings

• pitted dates, chopped100 g
• boiling water100 ml
• bicarbonate of soda1/2 tsp
• butter, softened, plus extra for greasing50 g
• brown sugar80 g
• large egg1
• self raising flour100 g
• butter (for sauce)50 g
• brown sugar (for sauce)75 g
• double cream100 ml

1. 1

   Preheat the oven to 180°C (fan 160°C). Grease a small baking dish.

2. 2

   Put the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave to sit for 10 minutes, this softens the dates and helps the sponge stay moist.

3. 3

   In a separate bowl, beat the butter and sugar together until pale and fluffy.

4. 4

   Beat in the egg, then fold in the flour until just combined.

5. 5

   Fold in the softened date mixture, including the soaking liquid, until evenly combined, the batter will look quite wet, this is normal.

6. 6

   Pour into the prepared dish and bake for 25 to 30 minutes, until risen and a skewer inserted into the centre comes out clean.

7. 7

   While the pudding bakes, make the sauce: melt the butter and sugar together in a small pan over low heat, stirring until the sugar dissolves. Stir in the cream and simmer gently for 2 to 3 minutes until slightly thickened.

8. 8

   Pour some of the warm toffee sauce over the pudding while both are still warm, and serve the rest alongside.