Sticky Toffee Pudding with Medjool Dates

Ingredients

• 200g pitted Medjool dates, roughly chopped
• 1 cup boiling water
• 1 tsp baking soda
• 175g self-raising flour
• 1 tsp baking powder
• 85g unsalted butter, softened
• 140g light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200g dark brown sugar (for sauce)
• 200ml heavy cream (for sauce)
• 100g unsalted butter (for sauce)
• 2 tbsp golden syrup or dark corn syrup
• Vanilla ice cream or clotted cream, to serve

Instructions

1. 1

   Place dates and baking soda in a bowl. Pour boiling water over them and let soak for 20 minutes. Mash with a fork into a rough paste.

2. 2

   Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.

3. 3

   Beat softened butter and brown sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

4. 4

   Fold in flour and baking powder, then fold in the date mixture. The batter will be loose.

5. 5

   Pour into the prepared pan and bake for 30–35 minutes until risen, firm to the touch, and a skewer comes out clean.

6. 6

   While the cake bakes, make the toffee sauce: combine dark brown sugar, heavy cream, butter, and golden syrup in a saucepan. Stir over medium heat until the butter melts and the sugar dissolves. Simmer for 3 minutes until slightly thickened.

7. 7

   As soon as the cake comes out of the oven, prick it all over with a skewer and pour half the hot toffee sauce over it. Let it soak in for 10 minutes.

8. 8

   Cut into squares and serve in warm bowls, with extra toffee sauce poured over and a scoop of vanilla ice cream.