Sticky Toffee Pudding

Ingredients

• 8 oz pitted Medjool dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• ½ cup unsalted butter, softened
• ¾ cup dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups self-rising flour
• 1 cup dark brown sugar, for the sauce
• 6 tbsp unsalted butter, for the sauce
• 1 cup heavy cream
• Pinch of sea salt

Method

1. Heat the oven to 350°F and butter an 8-inch square baking dish.
2. Pour the boiling water over the dates and baking soda, let stand 10 minutes, then mash lightly.
3. Beat the ½ cup butter and ¾ cup brown sugar until fluffy, then beat in the eggs one at a time and the vanilla.
4. Fold in the flour, then the date mixture, and pour into the dish. Bake until a skewer comes out clean, 30 to 35 minutes.
5. For the sauce, simmer the remaining brown sugar and butter with the cream and salt, stirring, until glossy and thick, about 5 minutes.
6. Poke holes all over the warm pudding, pour over a third of the sauce and let it soak in. Serve in squares with the rest of the sauce.

Notes