I’ve held off on posting a sticky toffee dish as I often feel it’s something people only want if eating out. However, this is a really easy recipe to follow and as the nights get longer and the weather a little colder, this sweet and satisfying dish is just the ticket for a delicious weekend treat.   

Ingredients:
Sponge 
135g self raising flour
135g light brown sugar 
115g pitted dates
1 tsp bicarbonate of soda
45g unsalted butter
3 whole eggs 
Water 
Sauce 
220g dark brown sugar
60g unsalted butter
300ml double cream 

Method
Preheat oven Gas 5/190C/fan 170C. To begin, line a loaf tin with baking parchment.
In a saucepan cover the dates with enough water to just cover them. Bring them to the boil and add the bicarbonate of soda. Let the bicarb do its work and mix it all together. Allow to sit for a few minutes then with a hand blender or food processor blitz them into a coarse puree. Set aside to cool slightly.
In a mixing bowl, whisk together the sugar and butter followed by the eggs. Once the mix is pale, add the date puree mix. Beat together then add the flour. Pour this into your loaf tin and bake for around 40 minutes – check after this time.
For the sauce. take a medium sized pan on a medium heat and whisk together the sugar, butter and half of the cream. 
Once the mixture is bubbling, add the remainder of the cream and turn down the heat. Cook for 5-10 minutes and set aside.
When the sponge is cooked, allow to cool slightly and cut. Serve with the warm sticky toffee sauce and a generous helping of vanilla ice cream. 

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend