Sticky Toffee Pudding

Ingredients

Pitted dates

1 1/2 cups, chopped

Boiling water

1 cup

Baking soda

1 teaspoon

Unsalted butter

1/2 cup, softened

Brown sugar

1 cup, packed

Eggs

2 large

Vanilla extract

1 teaspoon

All-purpose flour

1 1/2 cups

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Caramel sauce

1 cup, for drizzling

Whipped cream or vanilla ice cream

for serving

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
2. In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes to soften the dates.
3. In a separate bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
5. In another bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
7. Fold in the softened dates along with the soaking liquid until evenly distributed in the batter.
8. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow it to cool for a few minutes before serving.
11. Serve warm, generously drizzled with caramel sauce and topped with whipped cream or vanilla ice cream.