Ultimate Sticky Toffee Pudding with Rum and Pecans

Prepare a medium rectangular baking tin (roughly 30 x 20cm and at least 5cm deep) by greasing it with butter and lining it with baking parchment. Place the stoned dates, bicarbonate of soda, and vanilla extract in a heatproof bowl. Pour over the dark rum and 200ml of boiling water (use 300ml water if omitting the rum). Let the mixture soak for 30 minutes.

While the dates soak, toast the pecans in a dry frying pan over medium heat for 6-8 minutes until they smell nutty and turn slightly brown. Remove from the heat and set aside. Once the dates are ready, tip them and their soaking liquid into a food processor. Pulse until roughly chopped, then remove half the mixture. Blitz the remaining half into a smooth purée, then stir both parts back together in the bowl.

Preheat your oven to 190°C (170°C fan/gas 5). In a large bowl or stand mixer, beat 200g of softened butter with 225g of light muscovado sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the self-raising flour, mixed spice, ground ginger, and a large pinch of salt. Finally, fold in the date mixture and toasted pecans.

Scrape the thick batter into the prepared tin and level the surface. Bake for 30-35 minutes until the sponge is set and a skewer comes out clean. While baking, make the sauce by warming the remaining 225g sugar, 50g butter, and treacle in a saucepan over medium heat. Once dissolved, bubble for 3 minutes until thick, then stir in the double cream and simmer for 2 minutes. 10 minutes before the pudding is finished, drizzle half the sauce over the top and return to the oven for 6-8 minutes until bubbling. Serve warm with extra sauce and cream or ice cream.