Sticky Toffee Pudding

If you like sweet sponge deserts, try Marco Pierre Whites recipe for this classic (my version is in his Mirabelle Cookbook) I cooked this at the weekend and served it up – 6 clean plates later! I use the best dates possible (normally Medjool as these have a natural caramel flavour) and follow his recipe and it is perfect. The toffee sauce needs a little practice and I prefer putting less lemon juice in it – either way it is superb. (When I get time I will add this recipe). I even have substituted normal flour with gluten-free flour and it works.