Quick-baked banana sticky toffee pudding

• pitted dates↗200g g
• baking soda↗½ tsp tsp
• vanilla extract↗½ tsp tsp
• butter↗100g g

  softened, plus extra for greasing the pan

• very ripe bananas↗2

  mashed

• soft light brown sugar↗150g g
• eggs↗3
• self-raising flour↗200g g
• unsalted butter↗100g g
• soft light brown sugar↗200g g
• heavy cream↗150ml ml
• vanilla ice cream

  for serving (optional)

Step-by-step instructions

1. 1

   Bring a kettle of water to a boil. Transfer the dates to a heat‑proof bowl with the baking soda and vanilla extract, then pour in 200 ml of boiling water and let steep for 30 minutes. Meanwhile, grease a 20 cm square baking tin with butter.

2. 2

   Preheat the oven to 190 °C/170 °C fan/gas 5. When the dates have steeped and cooled, transfer them with the liquid to a blender and pulse briefly. Add the remaining biscuit‑cake ingredients and a pinch of salt to the blender and blend to form a batter. Pour the batter into the prepared tin and bake for 40‑45 minutes, or until the pudding is firm to the touch and a skewer inserted in the centre comes out clean.

3. 3

   While the pudding bakes, make the sauce. Transfer the butter and sugar to a saucepan and heat over medium heat, stirring constantly until the sugar dissolves and the butter fully melts. Boil for 3 minutes until the mixture thickens, then add the cream and simmer, stirring, for another 2 minutes until you obtain a toffee sauce. Serve the warm pudding, cut into squares, drizzled with the sauce and accompanied by vanilla ice cream on the side, if desired.