Sticky Toffee Pudding

Ingredients

For the Pudding:

• 200g (7 oz) pitted dates, finely chopped
• 250ml (1 cup) boiling water
• 1 tsp baking soda
• 80g (1/3 cup) unsalted butter, softened
• 150g (3/4 cup) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200g (1 2/3 cups) all-purpose flour
• 1 tsp baking powder

For the Toffee Sauce:

• 150g (3/4 cup) brown sugar
• 120g (1/2 cup) unsalted butter
• 200ml (3/4 cup) heavy cream
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Prepare the Dates:

• Preheat the oven to 180°C (350°F). Grease a baking dish or pudding molds.
• Place the chopped dates in a bowl, pour boiling water over them, and stir in the baking soda. Let it sit for 10 minutes to soften. Blend the mixture into a coarse paste, if preferred, or leave chunky.

2. Make the Batter:

• Cream the butter and brown sugar together until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Fold in the flour and baking powder gently.
• Stir in the date mixture until fully combined.

3. Bake:

• Pour the batter into the prepared dish or molds. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

4. Prepare the Toffee Sauce:

• In a saucepan, melt the butter and brown sugar over medium heat until combined.
• Add the cream, vanilla, and salt. Simmer gently, stirring, for 2-3 minutes until thickened.

5. Serve:

• Once the pudding is baked, poke small holes on top and pour half of the toffee sauce over it. Let it soak for 5-10 minutes.
• Serve warm with more toffee sauce drizzled on top. Pair with vanilla ice cream or whipped cream for extra indulgence!

Enjoy your rich, moist Sticky Toffee Pudding! 😋