Sticky Toffee pudding

1. Beat the butter with the sugar in the KitchenAid using the whisk attachment.
2. While beating, add both types of syrup and then the two eggs.
3. Lower the speed and mix in the self-raising flour in three stages.
4. Mix well.
5. Let this mixture rest.
6. Put the dates in a saucepan with 3 dl of water.
7. Bring to a boil and puree the dates with an immersion blender.
8. Add the baking soda, mix well.
9. And fold this directly into the already prepared batter.
10. Grease the baking tin and pour in the batter.
11. Bake at 200°C for about 40 minutes (depending on the height).
12. Turn out and cut to size.
13. Serve warm with caramel sauce and vanilla ice cream.

Tip: you can easily freeze the toffee pudding and reheat it in the oven or microwave before serving.