Sticky Toffee Pudding

Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and flour a loaf tin.

Place the chopped dates in a bowl, add the baking soda, and pour over the boiling water. Stir and leave to stand for 10 minutes to soften.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Sift in the self-raising flour and gently fold into the mixture. Add the black treacle and the date mixture. Mix well until everything is combined.

Pour the batter into the prepared loaf tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.

While the cake is baking, make the toffee sauce. In a saucepan, combine the double cream, butter, brown sugar, and golden syrup.

Heat gently over low heat, stirring constantly, until the butter and sugar have dissolved and the sauce is smooth.

Once the cake is cooked, remove it from the oven and leave it to cool in the tin for 10 minutes before turning it out onto a wire rack. Carefully poke holes all over the top of the warm pudding with a skewer.

Slowly pour about half of the toffee sauce over the pudding, allowing it to soak in. Serve the pudding warm with the remaining toffee sauce and a scoop of vanilla ice cream or custard.