Sticky toffee pudding

Rich and warm, it's the ultimate treat for those with a sweet tooth.

Ingredients (serves 8):
For the pudding:
225g fresh dates, pitted
1 tsp baking soda
200ml boiling water
85g butter, softened
160g sugar
2 eggs, at room temperature
170g self-raising flour
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tbsp cocoa powder
2 tbsp plain yogurt
Vanilla ice cream, to serve

For the toffee sauce:
120g unsalted butter
120g light brown sugar
150ml thickened cream

Method:
1. Pre-heat the oven to 180 deg C. Mix the dates and baking soda in a bowl, then add boiling water. Let stand for 5 minutes and drain.
2. Blitz the mixture in a food processor until pureed. Set aside.
3. Beat the butter and sugar until white and creamy. Add the eggs and mix well.
4. Add the flour, ginger, cinnamon and cocoa powder. Mix well, then fold in the date mixture and yogurt.
5. Pour the batter into a greased 20cm round cake pan and bake for 35 minutes. Insert a skewer into the cake - it's ready if it comes out clean.
6. To make the toffee sauce, gently heat the butter, sugar and cream in a pan until the sugar dissolves. Serve the pudding with the warm sauce and ice cream.

Tips:
The pudding and sauce can be frozen for up to 3 months. Before serving, defrost the pudding completely and reheat in the oven at 150 deg C for 15 minutes; reheat the sauce on a stove for 5 minutes.

Recipe source: Simply Her magazine (Nov 2008)