Sticky Toffee Pudding with Indulgent Caramel Sauce

300g dried pitted dates

300ml boiling water

1 tsp baking soda

⅔ cup of The Good Oil extra virgin rapeseed oil

100g dark brown sugar

100g caster sugar

4 large eggs

½ cup greek yoghurt

1 tsp vanilla paste

2 cups plain flour

2 tsp baking powder

1 ½ tsp mixed spice

1 tsp salt

150g dark brown sugar

50g butter

1 tbsp golden syrup

200ml cream

2 tbsp bourbon (optional for bourbon sauce)

½ tsp salt (optional for bourbon sauce)

In a small bowl, combine the chopped dates, baking soda and boiling water. Set aside to soak for 20 minutes, then transfer to a food processor and blend into a smooth paste.

Preheat the oven to 190°C and grease a large ovenproof baking dish (about 30 x 20 cm).

In a stand mixer (or large bowl), beat together the date paste, sugar and oil until smooth. Add the eggs, yoghurt and vanilla, and mix until well combined.

In a separate bowl, whisk together the flour, baking powder, mixed spice and salt. Add the dry ingredients to the wet mixture and beat until just incorporated.

Pour the batter into the prepared dish and smooth the surface. Bake for 40-50 minutes, or until a skewer inserted in the centre comes out with just a few moist crumbs. Let it cool slightly in the dish.

While the pudding bakes, make the sauce. In a small saucepan, melt the butter, brown sugar and golden syrup over medium heat, stirring until the sugar dissolves. Let it bubble gently for a few minutes, then pour in the cream and return to a simmer. Cook for another 3-4 minutes, stirring often.

Remove from the heat and stir in the bourbon and salt (if using). Let the sauce cool slightly – it will thicken as it stands.

Serve the pudding warm, either directly from the dish or cut into individual squares. Generously spoon over the warm bourbon sauce and top with a scoop of ice cream or a drizzle of cream, if desired.