Indulge in Classic Sticky Toffee Pudding

Instructions

1. 1

   Prepare the Dates: Begin by placing the 200g chopped pitted dates in a heatproof bowl. Pour the 300ml of boiling water over the dates, add the 1 tsp of baking soda, and stir. Let this mixture sit for about 15-20 minutes until the dates have softened.

2. 2

   Make the Batter: In a separate mixing bowl, cream together the 75g softened unsalted butter and 200g dark brown sugar until light and fluffy. This process usually takes about 3-4 minutes with a hand mixer.

3. 3

   Add Eggs: Beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 tsp of vanilla extract.

4. 4

   Combine Ingredients: Next, sift together the 200g all-purpose flour and 1 tsp of baking powder, then gradually fold this into your butter and sugar mixture. Mix until just combined; a few lumps are okay!

5. 5

   Add Date Mixture: Mash the soaked date mixture with a fork until it is a thick paste, then fold it into the batter, ensuring everything is well combined.

6. 6

   Prepare to Bake: Preheat your oven to 180°C (350°F) and grease a baking dish or individual ramekins with butter. Pour the batter into the dish, filling it about 2/3 full.

7. 7

   Bake: Bake in the oven for 25-30 minutes, or until the sponge springs back when lightly touched and a toothpick inserted into the center comes out clean.

8. 8

   Prepare the Toffee Sauce: While the pudding is baking, prepare the toffee sauce by combining 150g dark brown sugar, 75g unsalted butter, and 200ml heavy cream in a saucepan. Cook over medium heat until the mixture is smooth and bubbling, then stir in 1 tsp of vanilla extract, allowing it to cool slightly.

9. 9

   Serve: Once the pudding is baked and slightly cooled, cut it into squares or serve it directly from the dish. Generously pour the warm toffee sauce over the pudding, and enjoy!