On the third day of Quincemas Quince House makes for you, some tasty sticky toffee puddings.

Gluten free sticky toffee pudding

50g unsalted butter

160g caster sugar

2 eggs

160g chopped dates

300ml water

1tsp bicarbonate of soda

160g Doves self-raising flour

2tsp vanilla extract

1/2 tsp baking powder

300ml double cream

50g demerara sugar

2tsp black treacle

Pre-heat the oven to 180C/gas mark 4.

Lightly butter 8 individual pudding moulds and line the bases or use a shallow ovenproof dish, approximately 3 pint capacity.

Place the dates in a saucepan with the water and boil for 5 minutes or until the dates are soft. Remove from the heat and immediately add the bicarbonate of soda and mix well. Cool for a few minutes.

Mix together the flour and the baking powder.

Cream the butter and sugar until mixed together and then beat in the eggs one at a time with a tablespoon of the flour. Add the date mixture, the remaining flour and 1 teaspoon of vanilla extract and fold together well. Divide between the 8 moulds or pour into the individual dish.

Bake for 30 minutes, check after 20 that it’s not colouring too much, if it is cover with foil. It should spring back when cooked.

To prepare the topping, warm the cream, remaining vanilla extract, demerara and treacle in a saucepan until it has all melted together.

Take the individual puddings out of their moulds and place in an oven-proof dish, pour over the sauce and return to the oven for 10 minutes. If you are making one large pudding, just pour over the sauce and return to the oven for 10 minutes.

Serve with ice cream, cream or just as it is.

To make not gluten free, omit the baking powder and just use normal self-raising flour.