Sticky Toffee Pumpkin Pudding

Heat the oven to 180°C/160°C fan. Grease a 20cm square baking tin and line the base with baking paper.

Put the chopped dates in a bowl, cover with the milk and leave for 10 minutes to soften. Stir in the pumpkin puree and vanilla extract.

Beat the softened butter and light brown sugar until creamy, then beat in the eggs one at a time.

Whisk the flour, bicarbonate of soda, pumpkin pie spice, cinnamon and salt in a separate bowl. Fold the dry ingredients into the butter mixture, then fold in the pumpkin and date mixture.

Spread the batter in the tin and bake for 35–40 minutes, until risen and a skewer inserted in the centre comes out with only a few moist crumbs.

For the sauce, melt the butter with the light brown sugar and double cream in a saucepan over medium heat. Stir until smooth, bring to a gentle simmer and cook for 2–3 minutes.

Rest the pudding for 10 minutes, cut into squares and spoon over the warm toffee sauce to serve.