TABLE TALK

The Great British Bake Off star Martha Collison's relaxed guide to hosting will take you from casual breakfasts and easy picnics to full-blown feasts, with recipes designed to serve two or a crowd

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CHAI-SPICED STICKY TOFFEE PUDDING

Serves 6-8 Preparation 20 minutes Cooking 30-35 minutes

INGREDIENTS

• 100g/3½oz salted butter, softened, plus extra for greasing

• 1 chai teabag

• 165ml/5½fl oz boiling water

• 165g/5¾oz pitted Medjool dates, finely chopped

• 1 tsp bicarbonate of soda

• 1 tsp vanilla extract

• 150g/5½oz dark muscovado sugar

• 2 large eggs

• 2 tbsp golden syrup

• 175g/6oz self-raising flour

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• 5 tbsp whole milk

For the toffee sauce

• 225g/8oz dark muscovado sugar

• 1 tbsp golden syrup

• 100g/3½oz salted butter

• 200ml/7fl oz double cream

• Ice cream or custard to serve

1. Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a 20x32cm/8x12in ovenproof dish with butter. Cover the chai teabag with the boiling water and leave to brew for a few minutes. Add the chopped dates, bicarbonate of soda and vanilla extract, then stir to combine. Leave to soak for 20 minutes.

2. In a large bowl, beat together the butter and sugar with a wooden spoon or electric whisk for a few minutes, until light and fluffy. Add the eggs, one at a time, beating well between each one, followed by the golden syrup. Stir in the flour, cinnamon and ginger, then pour in the milk and beat well.

3. Remove the teabag from the date mixture, squeezing it against the side of the bowl to extract maximum flavour. Use a fork to mash the dates into a chunky paste, then fold this into the batter.

4. Spread the mixture evenly over the buttered dish and bake for 30-35 minutes until risen, golden and firm.