Method:

• Step 1

  Finely chop the dates and let them soak for 10-15 mins in the boiling water. Allow them to cool before draining them and set them aside for later.

• Step 2

  Grease your baking dish with some butter.

• Step 3

  Using an electric hand whisk, cream the butter and demerera sugar together in a bowl.

• Step 4

  Beat the eggs and vanilla extract in a separate bowl and then add them to the butter ,sugar mix a little at a time stirring continuously then add in the treacle and mix until combined.

• Step 5

  Fold in the flour and bicarbonate of soda, then pour in the milk a little at a time, again stirring continuously. Finally, mix in the dates. Spoon the mixture into the baking dish and bake in the oven for 20-25 mins.

• Step 6

  Remove the cake from the oven once it has become a firm sponge and set aside to cool.

• Step 7

  To create your sauce, heat the butter and muscovado sugar in a saucepan with half of the cream. Bring to the boil stirring continuously until the sugar is dissolved. Stir in 1 tbsp of treacle and let it bubble for 1-2 mins. Turn off the heat and mix in the rest of the cream.

• Step 8

  Cut your sponge into squares and serve them with the sticky toffee sauce drizzled over along with your preferred accompaniment (cream,  ice cream or custard). Now dig in!