A classic sticky toffee pudding is the comforting and everyone craves in the middle of winter.

And 's quick and easy take on this British staple, trying your hand at it will be a straightforward decision.

In less than an hour, you'll have a decadent treat that's perfect for any occasion-whether you're serving it to guests or enjoying a cosy night in.

The best part? How you serve it up is completely up to you: you can have it on its own or pair it with vanilla ice cream or cream for an extra indulgence.

When prepared as per the chef's instructions, this "cosy" from her cookbook 'Nigella Bites' yields six to eight servings.

For the cake

100 grams dark brown muscovado sugar

175 grams self-raising flour

125 millilitres full fat milk

One large egg

One teaspoon vanilla extract

50 grams unsalted butter (melted)

200 grams chopped dates

For the sauce

200 grams dark brown muscovado sugar

Approx. 25 grams unsalted butter (in little blobs)

Preheat the oven to 190°C (170°C for fan ovens) or gas mark 5, and butter a 1.5 litre capacity pudding dish.

In a large bowl, mix together the 100g (half a cup) of dark muscovado sugar and the flour. In a separate jug, combine the milk, beaten egg, vanilla, and melted butter, then pour this mixture over the dry ingredients, stirring gently with a wooden spoon until well combined.

Fold in the dates, then transfer the batter into the prepared pudding dish. Don't worry if it seems a little sparse- it will rise during cooking.

Sprinkle the remaining 200g (one cup) of dark muscovado sugar evenly over the top and dot with small pieces of butter. Carefully pour 500ml (two cups) of boiling water over the mixture, then place the dish in the oven. Set the timer for 45 minutes, though the pudding may need an additional five to 10 minutes.

The top should be springy and spongy, while underneath, the butter, sugar, and boiling water will form a rich, sticky sauce.

Serve with your choice of vanilla ice cream, crème fraîche, or double or single cream.