Sticky toffee pudding

Method

1. Stone and chop the dates, then add to a bowl and cover with the boiling water. Leave for about 30 mins until cool and well-soaked before stirring in the vanilla extract.
2. Preheat the oven to 180C/160C fan, then get your baking dish ready by buttering and flouring.
3. While the dates are soaking, make the puddings. Add the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, and black treacle into a bowl and beat until combined. Make sure not to over beat!
4. Add in your date and water mixture and milk and fold until smooth.
5. Pour the mixture into your tray and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Now’s the perfect time to make your sauce!
6. Add all your sauce ingredients into a pan, then heat and stir until the sugar has dissolved and the butter has melted.
7. Bring the sauce to the boil and stir for approx. 2 minutes.
8. Add in an extra dollop of clotted cream if you’re feeling it! Once all mixed, remove from heat.
9. Finally, remove the puddings from the oven. Leave in the tray for a few mins then, using a small palette knife, loosen them from the sides of the tins before turning them out. Spoon over the warm sauce and serve with a dollop of Rodda’s Cornish clotted cream.