Traditional Sticky Toffee Pudding

Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.

Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.

In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.

Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.

To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.

Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.

Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.

Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.

To serve, cut the pudding into squares and pour over the toffee sauce.