Spiced Sticky Toffee Pudding

Ingredients:
Cake: 
180g pitted dates- chopped 
¾ cup boiling water 
1 tsp bicarbonate soda 
1 tea bag
100g room temperature butter 
180g light brown sugar 
250g self raising flour 
1 tsp baking powder 
¼ cup treacle 
3 eggs
125 ml milk 
1 tsp Supreme Ginger Powder 
½ tsp Supreme Nutmeg Powder 
½ tsp Supreme Cinnamon Powder 
¼ tap Supreme Clove Powder 
Sauce: 
150g room temperature butter 
150g light brown sugar 
4 tbsp treacle
1 tsp vanilla 
300ml double cream 
Pinch of salt 
½ tsp Supreme Ginger Powder 
¼ tsp Supreme Nutmeg Powder 
¼ tsp Supreme Cinnamon Powder 
Pinch of clove 
Ice cream/ double cream 

Method: 
Preheat the oven at 160°c. Grease and 9in x 13 in baking dish 

Add pitted, chopped dates, tea bag, bicarbonate soda and boiling water into a bowl. Mix well and set aside for 20 minutes. After 20 minutes, remove the teabag (squeeze out the excess water) and blend until smooth. 

Prepare the batter: add butter, brown sugar, self raising flour, baking powder, eggs, treacle and spices into a large mixing bowl. Whisk together until combined (don’t over mix). Add the date mixture and milk and whisk until smooth. Pour the batter into the prepared dish and smooth the top. Bake in the oven for 35-40 minutes or until a skewer comes out clean. 

In the meantime prepare the sauce: add all the ingredients for the sauce into a saucepan and keep stirring until the sugar has dissolved and the butter has melted. Bring to a boil and continue to stir until the sauce has slightly thickened.

Once the pudding is baked, make holes on the top and pour over half the sauce. 

Serve warm with ice cream or cream and extra sauce.