Sticky Toffee & Date Pudding

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Fill and boil your kettle. Pop the dates on a chopping board. Use your thumb to push the stones out of the dates. Finely chop the dates and scoop them into a heatproof bowl. Grate in the lemon zest and squeeze in the juice. Pour 200ml boiling water into the bowl and stir well. Set aside for 10 mins.

2. Meawhile, make the toffee sauce. Pour 250ml double cream into a small pan. Add 250g sugar and 160ml cold water. Pop the pan onto a low hob and warm till it just starts to bubble. Once simmering, turn the heat down a little and cook for 5-6 mins, stirring occasionally, till smooth and pale golden brown. Set aside.

3. Tip 150g sugar into a large mixing bowl and add 100g softened butter. Beat the sugar and butter together, till light and fluffy in texture. Add the eggs, one at a time, beating each one in thoroughly before adding the next. Tip in the flour and fold together, till just combined. Pour in the date and lemon mixture, including the liquid from the bowl, and fold till fully incorporated.

4. Scoop the cake batter into a large, deep baking dish – around 2½ ltrs is good. Pour the toffee sauce on top of the cake batter but don't mix it in. Slide the dish into the oven. Bake for 40-45 mins, till the sponge is golden brown and the toffee sauce is bubbling. Spoon into bowls and serve with extra cream for pouring, or custard.