• 50g butter, plus extra for greasing
• 150g soft dark brown sugar
• 2 eggs
• 175g pitted dried dates
• 300ml water
• 1 tbsp (0.017 litre) bicarbonate of soda
• 175g self raising flour, plus extra for dusting
• ½ tsp (0.0029) vanilla extraxt
• 2 tbsp (0.03 litre) black treacle
• 1 tbsp (0.017) golden syrup

• 50g butter
• 50g soft dark brown sugar
• 25g black treacle
• 50g golden syrup
• 300ml double cream

1. Preheat the oven to 190°C / 375°F / Gas Mark 5

3. Using the food mixer with a bowl and whisk attachment, blend the butter and sugar together

4. Place the dates and water into a saucepan and bring to the boil

5. Slowly add the golden syrup, treacle and eggs to the butter mixture and carry on mixing

6. Turn the mixer down to a slow speed and then add the flour

7. Once all the ingredients are combined turn off the mixer

8. Puree the water and date mixture and add the bicarbonate of soda

9. Quickly add this mix while it is still hot to the egg mix

10. Once the mix is combined pour into the buttered and floured cake tin and bake for 40 – 45 mins at 200C / 400F / Gas Mark 6 until the top is firm to the touch

11. Leave to cool

12. Put all sauce ingredients except for the cream into a sauce pan

13. Heat gently until the sugar has dissolved

14. Add the cream and bring to the boil

15. Stir the boiling sauce until the desired consistency is reached

16. Reheat the sponge in a preheated oven at 180°C / 350°F / Gas Mark 4

17. Cut the pudding into squares and serve with the toffee sauce