Step 1

Place the dates and the water in a saucepan and bring to a boil. Boil for 5 minutes, then add the tsp of baking soda.

Step 2

Blitz the dates and the water together in a food processor until smooth. The date purée should weigh 365g when finished.

Step 3

Set the oven to 350°F/ 170°C. Measure out the rest of the ingredients before you begin.

Step 4

Sprinkle a splash of water onto the baking pan and add the parchment paper. The water helps the parchment paper to stick to the pan.

Step 5

Cream the butter and sugar together over medium speed with the paddle attachment of the mixer for about 5 minutes or until fluffy.

Step 6

Add the eggs one at a time and mix until just combined. Add the date purée and mix until smooth.

Step 7

Sift the flour into the mixture and fold in. Use a whisk to break up any lumps from the flour.

Step 8

Add to the lined baking pan and bake for 35 minutes at 350°F/ 170°C.It's done when a toothpick inserted in the center comes out clean.

Step 9

Once it's baked let it cool for at least 20 minutes. Poke holes in so the caramel can seep inside the cake.

Step 10

Prepare the sauce by adding all the ingredients together in a small sauce pot and bringing it up to a boil over medium heat. Stir briefly to prevent the sugar from burning and once it boils stop stirring and turn down the heat to low. Cook for 5 minutes. Once finished let it cool in the pan.

Step 11

Pour half of the sauce over the cake and let cool.

Step 12

Once the cake has cooled, cut into 9 squares. The sticky toffee pudding is perfect served room temperature with hot sauce over top. Garnish with a little sprinkling of crunchy malton salt.