Sticky Toffee Pudding

This is a great traditional recipe from last year's "Great British Bake Off" series. It's perfect for a wintry Sunday lunch.

For the sponge:

175g stoned chopped dates
1 tsp bicarb of soda
300 ml boiling water
75g softened butter
175g caster sugar
2 medium eggs beaten
175g self-raising flour
1/2 tsp vanilla essence

For the sauce:

200g dark brown muscovado sugar
100g butter
150ml double cream
1 vanilla pod

An 18cm square cake tin, greased and line.

Put the dates and bicarb of soda in a pan. Pour over boiling water. Set the pan over a medium heat and simmer for 1 min then take off the heat and leave to cool for 15 mins. It seems a bit bizarre as it does go foamy, but don't worry - this is normal!

Heat oven to 180C/gas 4. Beat the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition. Gently stir the flour in with a spoon, followed by the date mixture and vanilla essence. Pour into tin and bake for about 35 mins.

To make the sauce put the sugar, butter and cream into a pan, preferably non-stick. Split the vanilla pod down its length and add to the pan. Heat gently until the butter has melted, then bring to the boil and simmer for about 5 minutes until thick and toffee-coloured.

Spoon a little of the sauce over the cooked pudding to coat the surface, and return to the oven for a few minutes so the top turns sticky. Remove from the oven, cut the sponge into squares, pour the rest of the hot sauce into a jug and serve immediately.