Michelin Star Sticky Toffee Pudding

Preheat oven to 180C (350F). Butter and flour an 8-inch square baking dish.

Place 250g chopped Medjool dates in a heatproof bowl with 1 tsp baking soda. Pour 250ml boiling water over the dates. Let sit for 20 minutes to soften, then briefly pulse in a food processor until a rough puree forms.

In a stand mixer, cream 85g softened unsalted butter and 175g dark muscovado sugar until light and fluffy, about 5 minutes.

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tsp vanilla bean paste and 1 tbsp black treacle.

Gently fold in 175g self-raising flour until just combined. Finally, fold in the warm date puree along with its soaking liquid until you have a smooth, loose batter.

Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

While the sponge bakes, prepare the toffee sauce. In a heavy-bottomed saucepan, combine 250g dark muscovado sugar, 125g unsalted butter, 300ml heavy double cream, and 1 tbsp black treacle. Bring to a gentle boil over medium heat, stirring constantly, and simmer for 3 minutes until rich and glossy. Remove from heat and stir in 1/2 tsp sea salt flakes.

Once the sponge is out of the oven, use a skewer to poke holes all over the warm cake. Pour half of the hot toffee sauce over the sponge and let it soak in for 15 minutes. Serve warm slices with the remaining warm toffee sauce poured over the top.