Sticky Toffee Pudding

Preheat oven to 180c and grease the baking tin well

Whisk the flour, baking powder and salt together

Chop the dates and place in a saucepan with the water, bring to a boil and simmer for 5 mins

Remove from the heat and add the golden syrup, stir well to combine

Add the bicarbonate of soda - the mixture will froth up

Cream the butter until light and fluffy, then add the light brown sugar and cream together until light and fluffy

Add the eggs one at a time and beat well to combine, and then stir in the vanilla.

Add half the flour and mix to combine, add the date mixture in two lots, stirring to combine and finally mix in the remaining flour.

Pour the mixture into the tin and bake for approximately 25 mins

For the Sauce- Place the butter and brown sugar in a saucepan over medium heat, stir until butter melts and sugar dissolves. Add the cream, bring to a boil and simmer for 5 mins, stirring continuously and allow the sauce to reduce and thicken. Serve warm