Sticky Toffee Pudding

Ingredients

• 200g pitted dates
• 300ml boiling water
• 100g butter, softened
• 100g dark brown sugar
• 2 large eggs
• 200g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 150g butter
• 150g dark brown sugar
• 150ml heavy cream
• 1 pinch of sea salt

Instructions

1. Pour boiling water over pitted dates and let soak for 15 minutes until softened
2. Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan
3. Cream together 100g softened butter and 100g brown sugar until light and fluffy
4. Beat in eggs one at a time, then add vanilla extract
5. Blend the soaked dates with their soaking liquid until smooth
6. Fold date mixture into the butter mixture
7. Whisk together flour, baking powder, and salt, then fold into the batter
8. Pour batter into prepared pan and bake for 35-40 minutes until a toothpick comes out clean
9. While pudding bakes, make toffee sauce by melting 150g butter with 150g brown sugar over medium heat
10. Stir in cream and salt, simmer for 2 minutes until smooth
11. Pierce hot pudding all over with a fork and pour half the toffee sauce over it
12. Cool for 10 minutes before serving with remaining warm toffee sauce

Notes

• Use a fork to create plenty of holes in the pudding so the toffee sauce soaks in evenly
• Make the toffee sauce while the pudding bakes to time it perfectly
• Serve warm with vanilla ice cream or whipped cream for best results
• Store leftover pudding covered in the refrigerator for up to 3 days; reheat gently before serving
• You can make the pudding a day ahead and warm it with fresh toffee sauce before serving