Push out the pits from the dates with a chop stick, then chop up well and add to saucepan

Add 200ml water and simmer for 10 mins on med-heat to soften, then add 1tsp baking soda and mix thoroughly as it foams - then use an immersion blender to blitz smooth

To a food processor or bowl, add 100g soft unsalted butter, 50g brown sugar, 1tbsp each treacle and golden syrup and mix till combined, then crack in 2 eggs and combine, followed by 1x pod of vanilla beans and then the date puree

Mix till combined, then add 175g AP flour, 2tsp baking powder and mix one last time. It should be a light and fluffy mixture

Grab a baking tray and line with butter, then pour the mixture in and bake at 180c for ~25-40 mins - timing varies depending on tray size and depth, so use a chopstick to check doneness after 20 mins, by poking it to the bottom. It should come out fairly clean, not wet. Edges should be set and centre should have a very slight jiggle. If not done, bake a little more

To make the sticky toffee sauce: to a saucepan, add 150g unsalted butter, 250g dark muscovado sugar, 1tbsp treacle + golden and melt together for 4-5 mins on medium

Add in 250ml double cream and your vanilla pods from step 4 - mix to combine and let simmer and thicken for 5-10 mins - finish with sea salt

Remove the cake from the oven and poke a few holes all over, then pour over your hot sticky toffee sauce

Allow this to seep in for ~10-15 mins, then serve and top with vanilla bean ice cream, a drizzle of the sticky toffee sauce and a touch of sea salt