Sticky Toffee Pudding

Method

Pour boiling water over the chopped dates and allow to soak for 15 minutes until softened, then blend to a rough paste. Cream together the butter and muscovado sugar until light and fluffy, then beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle. Fold in the remaining flour mixed with baking powder and salt, then gently stir in the date mixture and vanilla extract until just combined. Pour into a greased 20cm square tin and bake at 180°C for 35-40 minutes until a skewer comes out clean. Meanwhile, make the toffee sauce by gently heating the butter, demerara sugar and double cream together, stirring until the sugar dissolves and the sauce is smooth and glossy. Once the pudding is cooked, pierce it all over with a skewer and pour half the warm sauce over it whilst still in the tin, allowing it to soak in. Turn out onto a serving plate and serve warm with the remaining sauce drizzled over the top and extra cream if desired.