Sticky Toffee Pudding

Pre heat the oven to 180C (160 C fan) Gas 4

Line a 25cm x 30cm cake tin with baking paper. (or bake directly in an oven proof dish)

Place the dates, water, bicarbonate of soda in a pan and bring to the boil. Simmer for 15 minutes.

Allow to cool a little and then blend with a food processor.

Whisk the butter and dark brown sugar together until creamy then add the golden syrup and treacle. Whisk in the eggs one at a time.

Next fold in the flour, ground almonds and baking powder.

Add the cooled dates to the mixture and fold in until completely smooth.

Pour the batter into the lined tin and bake in the pre heated oven for 45 mins or until a knife comes away cleanly when inserted into the centre.

Serve with the ultimate toffee sauce.