1: First prepare the sauce.

Place the butter, sugar, and golden syrup in a small pan over low heat, then heat until the sugar has completely dissolved. Once it begins to darken slightly, add the cream, vanilla extract, and salt, then Increase to medium heat. Simmer for 3 minutes. The toffee sauce will thicken, coating the back of a spoon. Remove from the heat and set aside.

2: Next, prepare the sponge pudding.

Fire up your oven, aiming for 320°F (160°C) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

3: In a bowl, beat the butter and sugars together with a whisk or electric mixer until light and fluffy .

Add the eggs, vanilla, and golden syrup, then whisk until combined. Add the flour and whisk again until combined.

4: Place the water and dates in a pan and bring to the boil.

Reduce to a simmer for 3 minutes until the dates soften, then add the bicarbonate of soda and mix. Bicarbonate soda helps the pudding to rise and helps to break down the dates so they disperse evenly so they don’t sink to the bottom. Be careful, as the mixture will start to foam!

5: Add one-third of the date mixture to the sponge mix and fold in with a spatula.

This will prevent the hot dates from curdling the sponge mix. Once combined, add the remaining date mixture and fold again.

6: Make sure your baking dish is buttered, then add the pudding mix.

It will feel looser than a traditional sponge mix, but that’s okay; the excess moisture will evaporate in the heat of the oven.

7: Place in the oven and bake for 40 minutes, or until light and springy to the touch.

Check the notes for guidance on heating your oven.

8: Remove the cooked sponge and pour half of the stick toffee sauce over the top, covering the sponge completely.

9: With a large serving spoon, serve a generous scoop of sponge with extra sticky toffee sauce and a healthy dollop of clotted cream.