Ravneet's sticky toffee pudding and custard recipe

You can’t beat a classic done well, and this unctuous date sponge with sticky toffee sauce and creamy custard is just that!

Ingredients

To make the custard, heat the milk, cream and vanilla together with half of the sugar.
Whisk the yolks with the other half of the sugar.
Pour the warmed milk mixture over the yolks and whisk. Return to the pan and stir constantly with a spatula until thickened. Pour into a large bowl and cool.
To make the sauce, put the cream, sugar and butter in a pan and simmer gently for 2–3 minutes or until the sugar has dissolved.
Once it has all come together, remove from the heat and add the salt.
Spoon a quarter into the bottom of a buttered loaf tin and reserve the rest.
To make the date sponge, preheat the oven to 190C/170C Fan/Gas 5.
Put the dates and water in a pan and simmer, on medium heat for 2–3 minutes.
Combine the butter and sugars in a mixing bowl, then stir in the egg. Next, add the flour and baking powder and mix well.
Remove the dates from the heat, stir in the bicarbonate of soda and mash with a fork. Mix these into the cake batter.
Pour into the loaf tin (on top of the sauce) and bake for 25 minutes.
Remove from the oven, turn the grill on and pour the rest of the sauce on the pudding. Grill for 5 minutes until bubbling.
Serve warm with the custard!