Sticky toffee pudding with vanilla ice cream

It's almost the weekend and James Tanner's sticky toffee pud is his swan song as we farewell hearty winter warmers in favour of spring-time treats. It's one of his all-time favourites - and one of ours too!

Serves 6

Ingredients:

160g dried dates stones removed300ml water2 tsp bicarbonate soda160g soft butter200g dark brown soft sugar2 large eggs200g self raising flour

Method:

1) Line an 8 inch (20cm) square cake tin. Preheat oven to 180C/gas 4.

2) For the dates: Put the dates in a bowl cover with boiling water, stir in bicarbonate soda and leave to soak for around 10 minutes.

3) For the sponge: Cream the butter and sugar together in a mixing bowl until pale and fluffy, then gradually beat the eggs into the mixture. Mix in the flour.

4) Blitz the date mixture in a blender to a puree. Then mix with the pudding batter, pour into the tin.

5) Cook for 35 minutes or until the cake is risen. You can check it is cooked through by inserting a skewer and if, when removed it is clean the cake is cooked. Leave to cool slightly.

Toffee sauce:

120g butter120g brown sugar140ml double cream

Method:

1) Melt the butter in a saucepan, then add the sugar and cream. Simmer until the sugar dissolves. Then cook for around 5 minutes until a brown toffee sauce is achieved.

2) To serve cut 6 square portions out of the sponge. Serve in bowls and drizzle with the toffee sauce and a scoop or two of vanilla ice cream.