Sticky Toffee Pudding

Pudding

1. Preheat the oven to 180℃ or 170℃ if using a fan oven. Grease an ovenproof dish tin ( or individual dishes) with a little butter. You could also use a round cake tin or square baking tray.
2. Put the dates in a medium bowl and cover with 125ml of boiling water. Leave the dates to soak for 10-15 minutes while preparing the rest of the pudding ingredients. Mash with a fork when softtened.
3. In a large bowl, beat together the soft butter and brown sugar until soft and creamy. Add the eggs one at a time, beating well between each addition.
4. Put the softened dates into a food processor with the soaking water and blend to a smooth puré Add the date puree to the creamed butter and sugar mixture. Crack in the eggs, mix along with the treacle and beat until well combined.
5. Sif in the Odlums cream plain flour, add in the Odlums baking powder and beat until combined, smooth and creamy.
6. Spoon the batter into the prepared tin and bake in the preheated oven for 30-35 minutes until cooked through or a skewer inserted into the centre comes out clean.

Butterscotch Toffee sauce

1. Put the butter, sugar, salt, vanilla and cream into a medium saucepan and place over a medium heat.
2. Bring to the boil, then reduce the heat to a simmer, stirring all the time, until the sugar has completely dissolved. Add the treacle ( if using) and continue to simmer for another two-three minutes, stirring regularly to ensure the sauce doesn’t burn.
3. Once the sauce has reduced slightly and has thickened, remove from the heat and leave to cool slightly before pouring over the warm sticky toffee pudding to serve.
4. Serve with a dollop of vanilla bean ice-cream.