Sticky Toffee Pudding

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 6 dariole moulds.

Soak the dates in tea and set aside.

In a bowl add the butter, sugar and golden syrup. Whisk together until well combined and smooth.

Add in the eggs one at a time, whisking all the time.

Fold in sifted flour and baking powder with a spatula. Drain the dates and add into the mixture.

Fill each Dariole mould with 1 tbsp of golden syrup and fill up to 3/4 high with the date mixture.

Place the moulds onto a baking tray and bake for 25-30 minutes or until cooked. Check by inserting a skewer and if it comes out clean, it is cooked. Leave to rest for 2 minutes. Turn out the puddings and serve warm with the chocolate toffee sauce.

For the chocolate toffee sauce: In a saucepan add the sugar, cream and butter. Bring to the boil and simmer, stirring until all melted and the mixture is smooth and thickened slightly. Remove from the heat and leave to cool for 10 minutes before adding the dark chocolate and stir until melted.