SUPER-EASY STICKY DATE PUDDING AND TOFFEE SAUCE

300 grams pitted dates, roughly chopped

100 grams butter, diced

1 cup water

½ cup packed brown sugar

¼ cup golden syrup ¼ teaspoon sea salt

1 baking teaspoon soda

1¼ cups plain flour

1 teaspoon baking powder

2 large eggs, size 7, lightly whisked

TO SERVE

vanilla bean ice cream

Toffee Sauce (see recipe below)

EQUIPMENT: 4- to 5-cup capacity baking dish.

Preheat the oven to 160°C fan bake.

Put the dates, butter, water, brown sugar, golden syrup and sea salt in a large saucepan and bring to the boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Use a potato masher to crush everything together to form a rough paste. Set aside for 20 minutes then stir in the baking soda. It will bubble up.

Combine the flour and baking powder and add to the warm date mixture along with the eggs. Fold everything together, making sure there are no pockets of flour in the batter. Pour into the baking dish and spread evenly. Bake for about 30 minutes until firm to the touch.

Serve warm with vanilla bean ice cream and the warmed toffee sauce. SERVES ABOUT 6