Sticky Toffee Pudding.

Sponge.

1. Preheat a fan oven to 160°C or 180°C conventional. Prep a 30x20cm high walled baking tin with parchment paper.

2. Soak the chopped dates in boiling water for 30 mins.

3. In the mixing bowl, cream the butter and sugar. Once slightly whipped, add the oil, eggs, and syrup.

4. Combine the flour, raising agents, and pinch of salt. Then add to the wet mix. Beat until just fully combined.

5. Stir in the date mixture until just combined.

6. Gently incorporate all of the milk. The batter will be quite loose.

7. Pour into the lined tin and bake for 40-45 minutes. Start checking with a skewer at 35 mins, it should come out clean.

Butterscotch.

1. Place all ingredients in a large sauce pan, leaving plenty of room for it to bubble.

2. Heat over medium high heat until starting to boil. Stir occasionally to keep from burning and to incorporate the butter smoothly.

3. Turn down to medium and boil for about 5 minutes, until everything is smooth and thickly coats the back of a spoon.

The sauce can be cooled an reheated, as can the sponge, but both are excellent warm and fresh. Serve with cream, or ice cream, or custard, or all of them.