Sticky toffee pudding recipe - Telegraph 3 tbsp treacle A pinch of salt For the pudding 175g/6 oz Medjool dates, pitted and chopped 1 tsp bicarbonate of soda 175g/6 oz flour 1 tsp baking powder ½ tsp salt ½ tsp ground cloves 1 tsp ground ginger ½ tsp ground cinnamon 60g/2 ½ oz butter 150g/5 ¼ oz sugar 50g/2oz candied stem ginger, chopped Whipped cream, to serve Butter an approximately 23cm baking dish or tin. Make the toffee sauce first. Bring all the ingredients to the boil in a large saucepan, stirring constantly until the sugar dissolves. Immediately lower the heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about five minutes. Pour half of the mix into the bottom of the buttered dish and place in the freezer, then put the rest to the side for serving. To make the pudding, place the dates in a saucepan with 250ml water. Bring to the boil, then take off the heat, stir in the bicarbonate of soda. Leave to cool and soften, then drain and discard the liquid. In a bowl, sift together the flour, baking powder and salt and stir in the spices. Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until they are completely incorporated, then add half the sifted flour mix, then the softened dates, then the remaining flour mix and the candied ginger. Remove the dish from the freezer and pour in the cake batter. Place in the middle of the oven and bake for one hour, until an inserted skewer comes out clean. Leave to cool slightly, then warm up the remaining toffee sauce and pour over the pudding before serving with whipped cream. Jam roly-poly recipe