Sticky Toffee Puds

• Preheat the oven to 180°C (160° fan)|gas 4.
• Grease four individual ramekins with a little of the butter. 
• Combine the dates, water and bicarbonate of soda in a saucepan, warming over a medium heat until it approaches boiling point.
• Remove from the heat and set to one side.
• Place the flour in a large mixing bowl and cream together 175 g of the sugar with 110 g of the butter in a separate bowl until pale.
• Beat in the eggs, one by one, and then beat in the vanilla extract and baking powder.
• Fold through the flour in thirds and then the date mixture.
• Spoon into the ramekins and bake for 30–35 minutes until risen and a cake tester comes out almost clean from their centres.
• Remove the pudding from the oven and leave it to cool slightly on a wire rack.
• Warm together the cream and Golden Syrup with the remaining sugar and butter in a saucepan set over a medium heat, stirring, until smooth and thickened.
• Turn out the puddings and serve with the sauce poured over.

Note: Add a couple of tablespoons of dark rum to the sauce for a boozy version.