One Pan Sticky Toffee Pudding

Heat a pan over low heat and add 250 ml of boiling water, the chopped dates, and the teaspoon of bicarbonate of soda.

Simmer for about 3 minutes, stirring occasionally, until the mixture becomes jam‑like; then mash further with a fork.

Add the soft butter and brown sugar, stirring until fully combined, then remove the pan from the heat.

Stir in the vanilla extract.

Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next to avoid scrambling.

Gently fold in the self‑raising flour, mixing just until no dry flour remains; avoid over‑mixing.

Return the pan to very low heat, cover with a lid, and steam for 40–45 minutes until the pudding has risen and the top is set.

While the pudding steams, prepare the toffee sauce: combine the canned caramel, 1 tbsp butter, and 50 ml boiling water in a small cup and stir until smooth and glossy.

When the pudding is done, poke several holes across the surface with a skewer or fork.

Pour the warm toffee sauce evenly over the pudding, allowing it to soak in.

Serve each portion with a generous scoop of ice cream and a light sprinkle of flaky sea salt.