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And at the end of every great meal
Sticky Toffee Pudding (SERVES EIGHT)

Date Puree
375g (12.5 oz) dates, with stones removed
375 ml ( 12.5 fl oz) water

Toffee Sauce (we make 1 1/2 times the sauce because it keeps in the fridge & is Yummy)
640ml (22 fl oz) heavy cream
340g (12 oz) sugar
130g (4oz) unsalted butter

Sponge
130g (4oz) unsalted butter
375g (12.5 oz) soft dark brown sugar
3 medium eggs, lightly beaten
450g (15 oz) white bread flour
10g (1/3 oz) baking powder (sifted into the flour)
3g (1/8 oz) bicarbonate of soda (sifted into the flour)

HOW TO MAKE IT
1) Preheat the oven to 175 degrees celsius, or 350 fahrenheit.
2) Make the date puree by simmering the dates in water over a low heat for 10-15 minutes until they are soft and the water has almost evaporated. Process them in a blender until they are smooth.
3) Make toffee sauce. Pour half the cream, and the sugar and butter into a thick bottomed pan and mix well. Bring the sauce to the boil stirring with a wooden spoon, and continue until the sauce is golden brown. This will take a while, and needs an eye kept on it to stop it boiling over or burning. When it goes golden brown, remove from heat, allow to cool slightly, and then whisk in remaining cream.
4) Grease and line a baking tin, measuring approximately 30 x 24 x 6cm deep with baking parchment. Now make the sponge. In a food processor or mixer, cream the butter and sugar with the paddle on a medium speed until it is light and fluffy. Add the eggs slowly , taking care the mixture doesn’t separate. (If this happens, add a little of the flour and continue mixing for a minute or so.) Then fold in the sifted flour mixture slowly until smooth. Finally, add the warm date puree and mix well.
5) Spread mixture into prepared tin, and bake for about 50-60 minutes or until the sponge is firm to the touch. Allow to cool - it can be left in the tin. Remove, the sponge from tin and trim the outside edges. Cut it horizontally into three, then reassemble it in the baking tin, spreading two thirds of the sauce between the layers.
6) Once you have reassembled the pudding, reheat it in the oven at 175 celsius, 350 fahrenheit, for 15-20 minutes, then cut it into eight equal servings and top with remaining toffee sauce.