A twist on a sticky toffee pudding that can be served as a cake rather than a pudding.
Begin by putting 250g dried dates in a bowl and pour over 1.5 cups of boiling water and 1tsp of bicarbonate of soda. Leave for about 20 minutes for the dates to soften.
In a blender mix together 125g butter, 3/4 of a cup of brown sugar and a tsp of vanilla extract until well blended. Then add two eggs one at a type (beat into mix with each addition). Then add 2 cups of self-raising flour.
Take the date mix and chop up the dates in the water with scissors. Then add this to the cake mix and blend.
Pour this into a lined 22" cake tin.
Bake for about 50 minutes at 180 degrees until cooked through.
Remove from the tin after about 20 minutes and place on a plate or stand.
Make the sauce by putting a cup of brown sugar, 300ml of double cream and 60g of butter in a pan and bring to boil for about three minutes until it thickens- stirring frequently. Then add 1 tsp vanilla extract. Continue over a low heat for 2 minutes. Pour over the warm cake and serve.