Sticky toffee pudding is irresistible - even to the likes of me who rarely eat puddings - and will be a sure fire winner with children. Best not to make it too often though as it contains enough calories to sink a ship. We have been making it in the Riveford kitchen for many years and you will find it ready made for you in the shop freezer meals section.

Ingredients - serves 8-12

225g stoned dates
1 tsp bicarbonate of soda
200ml boiling water
100g butter (at room temperature)
175g muscovado sugar
175g self raising flour
2 large eggs
1 tsp vailla essence

for the topping sauce:
100g muscovado sugar
100g butter
200ml double cream

Method

Pre heat the oven to 180°C
Have a deep oven tray ready, buttered lightly and lined with baking parchment - the one I use is 20cm x 30cm. You could use individual pudding basins, buttered, if you prefer.

Place the dates and bicarbonate of soda in a bowl and cover with 200ml boiling water; leave to stand for a couple of minutes and then process to a thick pulp in a food processor. Set aside. In another bowl, cream the butter and sugar together with an electric whisk to light and fluffy and then whisk in the eggs one at a time. Once incorporated, beat in the date pulp and vanilla essence before folding in the flour. Pour the mixture into the awaiting lined tray or basins - bearing in mind that it will double in height as it cooks - and bake for 30-40 minutes until risen, golden and lightly firm in the middle. If in doubt, test with a skewer to make sure it's completely cooked. Leave to cool a little.

In a small saucepan, melt the butter, sugar and cream together, stirring to avoid the sugar 'catching' on the bottom of the pan. Bring to the boil and then remove from the heat and pour over the entire surface of the baked pudding. Cut into portions whilst still warm and remove with a palette knife to awaiting bowls.

In the unlikely event of there being any leftover you'll find it survives for several days in the fridge or it can be frozen so it's worth making a large batch.