Sticky Toffee Pudding

Place the dates in a bowl and pour over the boiling water. Let them soak for at least 15 minutes to soften.

In a large bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the black treacle.

In a separate bowl, whisk together the self-raising flour, baking powder, and bicarbonate of soda.

Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Drain the softened dates (reserving the soaking water) and roughly chop them. Stir the chopped dates into the batter.

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour 6 individual pudding basins or a muffin tin. Spoon the batter evenly into the prepared basins. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

While the puddings are baking, combine the butter, brown sugar, and black treacle in a saucepan. Heat gently, stirring until the sugar has dissolved and the butter has melted.

Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract and double cream.

Once baked, let the puddings stand for a few minutes. Invert them onto serving plates. Pour over the warm toffee sauce and serve immediately.