Sticky date pudding with toffee sauce

1. Preheat oven to 180 degrees. Butter and flour a 20cm square baking tin.

2. Place water and dates into a saucepan, bring to the boil and simmer uncovered for 5 mins.

3. Remove pan from heat and stir in the baking soda (mixture will foam). Leave 20 mins to cool.

4. Meanwhile, into a bowl sift together the flour, baking powder, ginger and salt.

5. In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy.

6. Add eggs one at a time, beating well after each addition to combine.

7. Add the flour mix in three batches, beating well to just combine ingredients.

8. Add the date mixture and with a wooden spoon stir batter until combined. Pour into baking tin.

9. Place the baking tin into a larger baking tin and half fill the larger tin with boiling water.

10. Place into the middle of the oven and bake for approx 35-40 minutes.

11. SAUCE: In a saucepan melt the butter over medium heat and add the sugar. Bring to the boil, stirring occasionally. Stir in the cream and vanilla and reduce heat to a simmer. Simmer until the sauce has thickened slightly (approx 5 mins) and stir occasionally. Cool the sauce slightly.

12. Serve warm pudding in squares with sauce spooned on top and a dollop of cream on the side.