Probably the best recipe I have ever made. It’s genuinely amazing and like nothing I have had before. If you are a sticky toffee pudding lover or love one just make it and thank me later.

Ingredients

For the pudding

100g chopped dates

1 teaspoon vanilla extract

1 teaspoon bicarbonate of soda

450ml water

60g butter – softened

170g soft light brown sugar

1 egg – beaten

225g self raising flour

1 teaspoon mixed spice

1 teaspoon cinnamon

Sauce

100ml double cream

30g butter

60g light brown sugar

1/2 teaspoon fresh ginger – grated

1/2 teaspoon mixed spice

Method

Pre heat oven to 180c / 160c

Line and grease a 26cm x 24cm oven proof dish

In the dish add your vanilla, bicarbonate of soda, water and chopped dates and stir to combine. Set aside.

In a separate mixing bowl, beat together your butter, light brown sugar and gradually add in your beaten egg. Sift in your flour and stir gently into the mixture to combine.

Now add your mixed spice and cinnamon to the mixing bowl ensuring it is fully combined.

Add all of this mixture to the date mixture in the dish stirring together.

Place on the middle shelf of the oven for 40 minutes.

Meanwhile make up your sauce.

In a small saucepan over a low heat whisk together your double cream, butter, light brown sugar, ginger and mixed spice. Whisk for a couple of minutes until the sauce starts to thicken, then remove from the heat.

Once the pudding has reached it’s cooking time, remove from the oven and pour over the sauce. Serve with hot custard.