Malt sticky toffee pudding

Preheat the oven to 180ºC, gas mark 4, and butter a 23cm square baking dish. Put the dates in a pan, cover with 400ml water and cook on a low simmer for about 15 minutes or until tender. While the dates are cooking, use an electric hand mixer to whisk the sugar, Ovaltine and butter until light and smooth. Add the eggs one at a time, mixing them in well. Finally, add the flour and salt, mixing until combined.

When the dates are cooked, drain, then tip into a blender with the bicarbonate of soda and blend until smooth. Add the date mixture to the batter, mixing it in thoroughly. Tip the batter into the buttered dish, level it out and put it in the oven.

Check the pudding after 40 minutes – it should be firm to the touch with a spring to it. Pierce it with a small, sharp knife or skewer, checking that it comes out clean; if there is any wet batter left on the knife, it needs another 5-10 minutes.

Allow the pudding to rest in the dish for at least 10 minutes before serving. Meanwhile, for the sauce, put all the ingredients in a small pan over a low heat. Add a pinch of salt and slowly bring it up to the boil until all dissolved and combined. Serve the pudding warm with the sauce on top and some extra cold double cream.