Preheat the oven to 180°C (160°C fan). Grease a medium baking dish or four individual pudding moulds with butter. Line the base with baking parchment for easy removal later.

Place the chopped dates in a heatproof bowl, pour over the boiling water, and stir in the bicarbonate of soda. Let the mixture sit for 10 minutes to soften, releasing the natural sweetness and enhancing the sponge’s moist texture.

In a large mixing bowl, beat the butter and brown sugar together until light and fluffy. Use an electric whisk for about 2–3 minutes to incorporate enough air, which will help the sponge rise nicely.

Beat in the eggs one at a time, mixing thoroughly between each addition. Stir in the vanilla extract. If the mixture begins to curdle, add a spoonful of flour to bring it back together smoothly.

Sift the self-raising flour and salt into the bowl, then gently fold it in using a spatula. Add the softened date mixture, including the liquid, and stir until evenly combined. The batter should be loose but not runny.

Pour the mixture into the prepared dish or moulds and smooth the top. Bake for 30–35 minutes, or until the sponge is firm and a skewer inserted in the centre comes out clean. Allow to rest while preparing the sauce.

In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the double cream and treacle, then bring to a gentle simmer. Cook for 3–4 minutes, stirring continuously, until the sauce thickens slightly and turns glossy.

Using a skewer, poke small holes across the sponge. Pour half of the hot toffee sauce over the top and let it soak in for 5 minutes. This step ensures a deeply caramelised flavour throughout.

Warm the remaining sauce gently before serving. Slice the pudding and drizzle with a generous amount of hot toffee sauce. Add a scoop of vanilla ice cream or a spoonful of clotted cream if desired.

Serve immediately while warm. The sauce should flow over the sponge, creating a glossy finish. Sticky Toffee Pudding is best enjoyed fresh from the oven, though it reheats beautifully for the next day’s treat.