STICKY DATE PUDDING WITH RUM BUTTERSCOTCH SAUCE

If there is one dessert that I’m almost guaranteed to order if I spot it on a menu, it’s sticky toffee pudding, served with vanilla ice cream. This is my version. Serves 10-12 For the sticky date pudding l 120g (4¼oz) unsalted butter, at room temperature, plus extra for greasing l 250g (9oz) self-raising flour • 250g.(9oz) self-raising flour • 3tspground cinnamon • 3tspground ginger • 11/2tsp fine sea salt • 250g (9oz) stoned dried Medjpol dates, diced • 11/2tsp bicarbonate of soda • 85gpoz).golden syrup • 220g (8oz) light brown sugar • ltsp vanilla extract • 3 large eggs For the butterscotch sauce .850Doz) unsalted butter • 150g (51/2oz) light brown sugar • 60ml (21 fl oz) dark rum • 1/2tsp flaked sea salt • ltsp vanilla extract • 120ml (4fl oz) double cream • Vanilla ice cream, to serve Preheat the oven to 180°C/fan 160°C/gas 4. Lightly grease a 23cm x 33cm baking tin, then line with a large piece of baking parchment so that the excess goes up the sides. To make the pudding, mix the flour, cinnamon, ginger and salt in a large bowl and set aside. Next put the dates in a medium pan and add 240ml water. Bring to a simmer, then cook gently until almost all the water has evaporated and the dates have softened. Remove from the heat and mix the bicarbonate of soda in. Place the butter, golden syrup and sugar in a separate bowl and beat using an electric mixer until light and fluffy. Beat the vanilla extract in, then theeggs. one at a time, making sure each is fully combined. Fold the flour mixture in until just combined. Scrape the date mixture into the bowl and stir to combine, then scrape into the tin and spread out in an even layer. Bake for 30-35 minutes, or until the pudding springs back to the touch. To make the butterscotch sauce, placethe butter and sugar in a medium pan and cook over a medium heat until melted and bubbling. Cook for a further 2-3 minutes. to deepen the flavour. Add the rum and cook for 30 seconds, then stir in the salt. vanilla extract and double cream. Simmer for 3-5 minutes to make a thick but pourable sauce, then set aside until needed. Leave the pudding to cool for a few minutes before serving it warm, topped with a largescoop of vanilla ice cream and the still-warm butterscotch sauce.