Sticky Toffee Pudding

Ingredients

• 1 cup pitted Medjool dates, roughly chopped
• 1 tsp baking soda
• 3/4 cup boiling water
• 6 tbsp unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• Whipped cream or vanilla ice cream for serving

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter and set aside.
2. Place the chopped dates in a heatproof bowl, sprinkle the baking soda over them, and pour the boiling water on top. Stir to combine and let stand for 15 minutes until the dates are soft and the mixture has cooled slightly.
3. In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until just combined.
5. Mash the date mixture with a fork until mostly smooth with some chunks remaining. Fold the date mixture into the batter until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes until the pudding is risen, golden brown, and a skewer inserted in the center comes out clean.
7. While the pudding bakes, prepare the toffee sauce. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for 3-4 minutes until the sauce thickens slightly. Remove from heat and stir in the vanilla and salt.
8. Remove the pudding from the oven and poke holes all over the surface with a skewer. Pour half of the warm toffee sauce over the pudding, allowing it to soak in. Let rest for 5 minutes before serving warm with the remaining sauce drizzled on top and a generous dollop of whipped cream or vanilla ice cream.