Sticky Date Pudding

Ingredients

Heavy cream

1 cup

Brown sugar

1 cup, (additional 1/2 cup for toffee sauce)

Vanilla extract

1 teaspoon

Self-rising flour

1 1/2 cups

Eggs

2

Granulated sugar

3/4 cup

Unsalted butter

1/2 cup, softened (additional 2 tablespoons for toffee sauce)

Boiling water

1 cup

Baking soda

1 teaspoon

Dates

1 cup, finely chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish with a little butter.
2. In a medium bowl, combine the finely chopped dates, baking soda, and boiling water. Let this mixture stand for 15 minutes.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually fold in the self-rising flour into the butter mixture. Once combined, fold in the date mixture.
5. Pour the batter into the prepared baking dish and smooth out the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the pudding is baking, make the toffee sauce. Combine 1/2 cup of brown sugar, 2 tablespoons of butter, and the heavy cream in a saucepan over medium heat. Stir until the sugar has dissolved and the sauce has thickened to a silky toffee consistency.
8. Once the pudding is done and slightly cooled, pour the warm toffee sauce over the top. Serve immediately and enjoy this timeless dessert.