Sticky Toffee Pudding

Finely chop the dates and place them in a small bowl with the bicarbonate of soda and water. Microwave on high for 30 seconds to puree them.

In a mixing bowl, cream together the butter and brown sugar using the back of a wooden spoon until light and fluffy.

Beat in the egg until fully incorporated.

Add the pureed dates and flour to the bowl. Mix gently with a spatula until just combined, being careful not to overmix.

Grease and lightly flour four ramekins. Spoon the batter into the ramekins, filling them about two-thirds full.

Place the ramekins in the microwave and cook on high for 30 seconds to 1 minute, or until the puddings are set and cooked through.

In a saucepan over medium heat, melt the butter and brown sugar. Stir until the sugar has dissolved and the mixture is bubbling.

Stir in the golden syrup and heavy cream. Bring to a boil, then simmer for 2-3 minutes, stirring constantly, until the sauce has thickened slightly.

Carefully run a knife around the edge of each ramekin and invert the puddings onto serving plates.

Spoon the warm caramel sauce generously over the puddings and serve immediately with a dollop of whipped cream.