• Make the Toffee and Date Pudding

Make the Toffee Pudding

• Preheat the oven to 180 degrees fan-assisted. Grease an 8-inch deep-sided ovenproof dish with butter.
• Step 1: Place the chopped dates 200 g pitted dates and brewed tea 250 ml freshly brewed Tea in a saucepan over high heat and gently bring to a boil. Turn the heat down and simmer for a few minutes to soften the dates, stirring occasionally. Remove from the heat and leave to one side to cool.
• Step 2: Beat the butter 100 g unsalted butter and sugar 175 g soft light brown sugar together with an electric mixer until well combined and lighter in colour. Add the eggs 3 medium eggs, one at a time, adding a little flour after each one. Mix until well combined.
• Step 3: Sieve together the remaining flour 225 g self raising flour and bicarbonate of soda ¾ teaspoon of bicarbonate of soda before adding to the cake batter. Add the vanilla extract 1 teaspoon vanilla extract and the cooled date mixture. Mix until well combined.
• Step 4: Pour the sponge mixture into the buttered oven-proof dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean. Remove the sponge pudding from the oven to cool.

While the pudding is baking, make the Toffee Sauce.

• Step 5: Place all the ingredients in a large saucepan 90 g butter, 185 g dark brown sugar, 210 g golden syrup, 175 g double cream, 1 teaspoon vanilla extract, and gently bring to a boil for 2 – 3 mins; continue stirring until it has begun to thicken. Take off the heat and leave to cool a little. Use straight away.
• Note: It will thicken further as it cools and sets when placed in the fridge.