British Sticky Toffee Pudding

Chop dates and soak in boiling water with baking soda for 10 minutes until soft; mash slightly.

Cream together butter and brown sugar, then beat in eggs and vanilla extract.

Fold in flour, baking powder, and the date mixture.

Pour into a buttered baking dish and bake at 180°C for 35-40 minutes.

Make the toffee sauce: Melt butter, brown sugar, and heavy cream in a saucepan, simmering until thickened and glossy.

Poke holes in the warm sponge and pour over half the sauce to soak in.

Serve warm with the remaining sauce and vanilla ice cream or double cream.