Ingredients:
- 1 cup of dates, pitted and chopped
- 1 cup of boiling water
- 1 teaspoon of baking soda
- 1/2 cup of unsalted butter, softened
- 3/4 cup of dark brown sugar
- 2 eggs
- 1 3/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
For the Toffee Sauce:
- 1 cup of heavy cream
- 1/2 cup of unsalted butter
- 1 cup of dark brown sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch baking dish with butter or non-stick cooking spray.
- In a small bowl, combine the chopped dates, boiling water, and baking soda. Set aside to cool for 10 minutes.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the date mixture, and mix until well combined. Stir in the vanilla extract.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a small saucepan, combine the cream, butter, brown sugar, and salt. Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth and creamy. Stir in the vanilla extract.
- Remove the pudding from the oven and let it cool for a few minutes. Pierce the pudding all over with a fork and pour half of the toffee sauce over the top.
- Return the pudding to the oven and bake for an additional 10-15 minutes, or until the toffee sauce is bubbling and the pudding is sticky and caramelized.
- Remove the pudding from the oven and let it cool for a few minutes before serving. Serve warm, drizzled with additional toffee sauce.
Enjoy your delicious and indulgent Sticky Toffee Pudding!
