Toffee apple sticky toffee pudding

Method

1. Melt a knob of butter in a medium frying pan over a medium heat. Slice the 4 apples 1cm thick, cutting out the cores, then fry in the butter for 10-15 minutes until caramelised. Set aside to cool. Meanwhile, put the medjool dates and boiling water in a heatproof bowl. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir in the vanilla extract and set aside.
2. Heat the oven to 170°C/150°C fan/gas 3. Using an electric mixer, beat the 100g butter and 150g sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the treacle. Sift over the flour and bicarbonate of soda, then, using a large metal spoon, gently fold in along with the milk. Stir the dates (plus any liquid) and most of the fried apples into the batter.
3. Pour the batter into the prepared casserole, put the remaining fried apple slices on top, then transfer to the oven and bake for 50 minutes or until the pudding is risen, firm and a skewer pushed into the middle comes out clean (cover it with foil after 30 minutes if the top is browning too much).
4. Meanwhile, make the toffee sauce. Put the 225g sugar, 100g butter and half the cream in a large heavy-based pan, then heat gently. Once the sugar has dissolved, turn up the heat, stir in the 1 tbsp black treacle and bubble, stirring, for 2-3 minutes until the mixture turns a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm.
5. Take the pudding out of the oven, then pierce all over with a skewer and pour over half the toffee sauce. Set aside for 15 minutes, then drizzle over the remaining sauce. Top with the toffee apples and serve with ice cream.