Sticky Toffee Pudding Loaf

1. Preheat your oven to 180°C (350°F) and grease a deep rectangular baking dish (approximately 9x9 inches) or loaf tin.
2. In a bowl, combine the chopped dates and boiling water. Let them sit for about 5-10 minutes to soften.
3. Once softened, blend until a smooth paste and set aside.
4. In a separate large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the black treacle.
7. In another bowl, sift together the self-raising flour, baking powder, and bicarbonate of soda.
8. Gradually add the dry ingredients to the wet ingredients, alternating with the warmed whole milk, mixing until just combined.
9. Finally, fold in the dates paste into the batter.
10. Pour the batter into the prepared baking dish and bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

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For the Sticky Toffee Sauce:

1. In a saucepan, melt the unsalted butter over medium heat.
2. Add the dark brown sugar and treacle to the melted butter. Stir constantly until the sugar is dissolved and the mixture is smooth and bubbling.
3. Remove the saucepan from the heat and stir in the vanilla extract and double cream. Be careful as it may bubble up when you add the cream.
4. Place the saucepan back on low heat and simmer for a few minutes, stirring continuously until the sauce thickens to your desired consistency.

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To Serve:

1. Once the pudding is baked and still warm, poke it with a skewer or fork to create holes.
2. Pour some of the warm sticky toffee sauce over the top, allowing it to soak into the pudding.
3. Serve the remaining sticky toffee sauce on the side or drizzle it over individual servings.
4. You can also serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
5. Enjoy your homemade Sticky Toffee Pudding with Sticky Toffee Sauce!