Sticky Toffee Pudding

Ingredients

• 375 g stoned dates
• 375 ml water
• 340 g caster sugar
• 130 g glucose (optional)
• 130 g unsalted butter
• 640 ml double cream
• 130 g unsalted butter (removed from the fridge)
• 375 g soft dark brown sugar
• 3 medium eggs, lightly beaten
• 450 g strong plain flour }
• 10 g baking powder }sifted together
• 3 g bicarbonate of soda }