My Favourite Recipe: Sticky toffee pudding

Edwina Bennett, aged 55, mother-of-two to daughters Laura and Kirsty, and co-owner of ladies designer wear boutique, Buttons in Newcastle, confesses her favourite dessert is without doubt sticky toffee pudding and is one of her favourite things to make.

Edwina says: "As one of Britain's favourite dishes, sticky toffee pudding is a dish that appeals to dessert lovers all year round, and is a perfect choice for a dinner party whatever the season. With the mix of toffee sauce and black treacle, which works beautifully with the cream and Demerara sugar, it is an eating experience to be enjoyed."

Ingredients

1 x 22.5 cm square baking tin (28 cm x 20 cm will also work), buttered and/or lined with greaseproof paper

175g dates, stoned and chopped

300ml water

1 teaspoon bicarbonate of soda

50g unsalted butter

175g caster sugar

2 eggs, beaten

175g self-raising flour

1 teaspoon vanilla essence

For the sauce:

300ml double cream

50g Demerara sugar

2 teaspoons black treacle

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Boil dates in water for about 5 minutes until soft.

3. Add bicarbonate of soda, and keep the dates in the water.

4. Cream together butter and sugar until light and fluffy, then add eggs and beat well.

5. Mix in the dates (with water), the flour and vanilla essence, then pour into baking tin. Bake for 35-40 minutes until just firm to the touch.

6. To make the sauce, place all of the ingredients in a saucepan over a low heat and stir together until blended, then bring to the boil. Cut the pudding into portions and ladle over the sauce.