Soft Sticky Toffee Pudding

Steps

1. 1.

   1.

   Soak The Dates** Put chopped dates in a bowl. Pour boiling water or tea over them. Stir in baking soda. It will foam a little. Let sit 10 minutes until dates are soft. Mash lightly with a fork. Leave the liquid in.

2. 2.

   Make The Batter

   Heat oven to 180°C (350°F). Butter an 20 cm square tin or similar. Cream 85 g butter and 140 g brown sugar until fluffy. Beat in eggs one at a time, then vanilla. Fold in flour, baking powder, and salt. Stir in the date mixture with its liquid until just combined. Batter will look loose.

3. 3.

   Bake Soft Sticky Toffee Pudding

   Pour into the tin. Bake 30–35 minutes until a skewer comes out clean and the top springs back. Cool in the tin 5 minutes.

4. 4.

   Cook The Toffee Sauce

   While the pudding bakes, melt 100 g butter and 150 g brown sugar in a saucepan over medium heat. Stir until sugar dissolves. Pour in cream and a pinch of salt. Simmer 3–4 minutes until thick and glossy. Keep warm.

5. 5.

   Soak And Serve

   Poke holes in the warm pudding with a skewer. Pour about half the hot toffee sauce over so it soaks in. Rest 5 minutes. Cut into squares. Serve with more sauce and ice cream or cream if you want.