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Sticky toffee pudding, a moist date sponge drenched in warm toffee sauce. Serves 6.
Simmer the 200 g pitted dates in 200 ml water for 5 minutes, stir in the baking soda, then blitz to a smooth puree.
Cream 3 tbsp of the butter with half the brown sugar, beat in the eggs and vanilla, then fold in the 1.5 cups flour, the 1 g salt and the date puree.
Divide between six greased ramekins or a 20 cm square tin and bake at 180°C for 22-25 minutes, until risen, springy and set.
Melt the rest of the butter and brown sugar with the 200 ml cream and simmer for 3-4 minutes, until glossy and thickened.
Poke holes in the warm puddings, pour over half the sauce to soak in, then serve each topped with a scoop of vanilla ice cream and the rest of the sauce.
