Sticky toffee pudding

Ingredients

For the cake:

• 200g medjool dates (stones removed)
• 250ml boiling water
• ½ tsp vanilla extract
• 50g unsalted butter (+ extra for greasing)
• 100g dark brown sugar
• 50g caster sugar
• 2 large eggs
• 200g self-raising gluten free flour
• 1½ tsp bicarbonate of soda

For the sauce:

• 200ml double cream
• 130g unsalted butter
• 150g dark brown sugar
• 1 tsp vanilla extract

Method

For the cake:

1. Finely chop the dates. Add to a saucepan with the boiling water and the vanilla extract. Bring to the boil and simmer for 2-3 minutes, then remove from the heat. Allow to cool for around 10 minutes before you make the cake batter.
2. Preheat the oven to 180°C/ Fan 160C / Gas Mark 4. Add the butter and sugars to a mixing bowl and beat with an electric whisk for 1-2 minutes.
3. Add the eggs then beat again until combined. Sift in the flour and bicarbonate of soda and beat again for another minute. Add the dates and fold in using a spatula until fully combined.
4. Grease the dish with the extra butter and pour in the batter. Bake in the centre of the oven for 30-35 minutes until the cake starts to come away from the sides of the dish. Set aside to cool slightly while you make the sauce.

For the sauce:

1. Melt the butter, vanilla essence and sugar in a large pan over a low heat, stirring regularly. Once the sugar has dissolved add the cream, bring to the boil and simmer for 1-2 minutes.
2. Pour the sauce over the warm cake and serve straight away. Can also be served with extra custard or ice-cream too.