Dean Edwards: Indulge in this truly scrumptious Sticky toffee apple pudding.

Ingredients
175g self raising flour
80g medjool dates
100g grated braeburn apple
50g unsalted butter
 90g caster sugar
100g soft brown sugar
2 eggs
200ml boiling water

Toffee sauce
120g light brown sugar
70g unsalted butter
300ml double cream

Preparation
1. Soak the dates in the boiling water for 10 mins and leave to cool.  Next, cream butter and  the  sugars and add eggs, chop dates and mix in with  the  date water , grated apple and the flour.
2. Pour into buttered dariole moulds (or ramekins) and bake at 180c for 25-30mins.

To make the toffee sauce  
1. Add the ingredients to a pan and heat gently until sugar has melted and all ingredients are combined.
2. Boil for a couple of minutes to so the consistency is  smooth but not too runny (approx 1-2 minutes of reducing down).
3. Serve with ice cream.