Gluten-Free Sticky Toffee Pudding

Preheat your oven to 180°C (160°C fan/gas 4). Grease a deep 23cm square cake tin with butter and line the base and sides with baking parchment. In a medium saucepan, combine the chopped Medjool dates, coffee, milk, and bicarbonate of soda. Simmer over a medium-low heat for 5-7 minutes, stirring occasionally, until the dates have mostly broken down into a thick paste.

In a stand mixer or using an electric whisk, beat the softened butter and light brown sugar together until pale and fluffy. Sift in the gluten-free flour, mixed spice, and xanthan gum. Add the beaten eggs and mix until just combined. Gently fold in the warm date mixture until the batter is uniform. Pour the mixture into the prepared tin and bake for 40 minutes, or until the sponge has risen and a skewer inserted into the center comes out clean.

While the sponge is baking, prepare the toffee sauce. Pour 150ml of the double cream into a saucepan along with the salted butter, dark muscovado sugar, and espresso powder. Heat over low-medium heat until the butter has melted, then simmer for 4-5 minutes until the sauce thickens. Remove from the heat and stir in the remaining 150ml of cream. Cut the warm sponge into squares and serve immediately, topped generously with the warm sauce and a scoop of ice cream or custard.