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Sticky toffee pudding ( Serves 8, gluten free )

Executive Chef Douglas Balish shares his recipe for this sumptuous dessert from our Artisan Brasserie, and its sure to be a family favourite at home too. We hope you enjoy.

Pudding mix

200g dates

340g boiling water

1tsp bi carb

70g butter

200g demerara sugar

240g gluten free flour

3 eggs

Toffee sauce

100g light brown sugar

50g butter

180g cream

1 tbsp treacle

For the pudding mix, pour boiling water over dates and leave to soak for 30 mins to soften, then blitz in a food processor. Next, cream the butter and sugar together, then add the eggs and date mix. Finish by adding the flour, mix all together and make sure everything is fully combined. Pipe into greased molds and cook in the oven at 160 degrees for 35mins. This recipe can also be adjusted to a traybake.

For the toffee sauce, put in all the ingredients in a pan and bring it to the boil.

Pour the sauce over the toffee sponge and serve with cream or ice cream.

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