Recipe for sticky date pudding

For the Pudding:
– 1 cup (175g) pitted dates, chopped
– 1 cup (250ml) boiling water
– 1 tsp baking soda
– 75g unsalted butter, softened
– ¾ cup (150g) brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 ¼ cups (190g) plain flour
– 1 ½ tsp baking powder
– ¼ tsp salt

*For the Toffee Sauce:**
– 1 cup (200g) brown sugar
– 100g unsalted butter
– 1 cup (250ml) heavy cream
– 1 tsp vanilla extract

Instructions

1. Preheat the Oven Set your oven to *
180°C (350°F) Grease a baking dish (8-inch square) or individual ramekins.

2. Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let it sit for about 0 minutes to soften. Mash lightly with a fork.

3. Make the Batter:
– In a large bowl, cream together the butter and brown sugar until light and fluffy.
– Beat in the eggs one at a time, then add the vanilla extract.
– In a separate bowl, whisk together the plain flour, baking powder, and salt.
– Gradually fold the dry ingredients into the wet mixture.
– Stir in the softened date mixture until just combined.

4. Pour the batter into the prepared dish or ramekins. Bake for 30–35 minutes (or 20–25 minutes for ramekins), until a skewer inserted comes out clean.

5. *Prepare the Toffee Sauce:
– In a saucepan over medium heat, melt the butter and brown sugar together.
– Add the cream and vanilla, stirring continuously. Simmer for 5 minutes until thickened.

6. Poke a few holes in the warm pudding and drizzle some toffee sauce over it. Serve with extra sauce, ice cream, or whipped cream.

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