Sticky toffee pudding

Ingredients 55g/2oz butter, plus extra for greasing 170g/6oz demerara sugar 1 tbsp golden syrup 2 free-range eggs 2 tbsp black treacle 200g/7oz self-raising flour, plus extra for flouring 200g/7oz pitted dates 290ml/10fl oz boiling water 1 tsp bicarbonate of soda ½ tsp vanilla extract For the sauce 110ml/4fl oz double cream 55g/2oz butter, diced 55g/2oz dark muscovado sugar 2 tbsp black treacle 1 tbsp golden syrup vanilla ice cream, to serve Preparation method Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl. Technique: Creaming butter by hand Creaming butter by handWatch technique0:50 mins Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Pour the date mixture into the pudding batter and stir until well combined. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.