Sticky Toffee Steamed Pudding

Preheat the oven to 160°C (Fan). Lightly grease the glass pudding bowl with some butter, dust with flour and tap out any excess. Set to one side.

Place the chopped dates and boiling water in a saucepan and heat until the dates are soft and all of the water has been absorbed. Set aside to cool.

Make the batter by creaming the 125g of unsalted butter and 175g of light brown sugar in a mixing bowl with an electric hand mixer until light and fluffy.

Add the eggs, making sure to incorporate them fully before finally adding the flour.

Mix the bicarbonate of soda into the dates and stir thoroughly before mixing into the batter with a spoon/spatula.

Pour the batter into the pudding bowl and bake for 40-45 minutes until risen, springy in the centre and an inserted toothpick/knife comes out clean. (Check it after 30 minutes and cover with tin foil if the top is looking too dark)

Allow the pudding to cool slightly while making the butterscotch sauce.

To make the sauce, put 75g of butter, 75g of light brown sugar and 75ml of double cream in a saucepan over a medium heat and bring to a simmer, stirring constantly until the butter has melted and the sugar has dissolved.

Using a tea towel, place a serving plate on top of the warm pudding and invert it, it should release by itself but you may have to encourage it a little. Drizzle warm sauce over the top and serve.