# What You’ll Need:
→ Pudding
01 - 1 1/2 cups pitted Medjool dates, chopped
02 - 1 cup boiling water
03 - 1 teaspoon baking soda
04 - 6 tablespoons unsalted butter, softened
05 - 3/4 cup plus 2 tablespoons dark brown sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1 1/3 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon fine sea salt
→ Sticky Toffee Sauce
11 - 1 cup dark brown sugar
12 - 3/4 cup plus 1 tablespoon heavy cream
13 - 7 tablespoons unsalted butter
14 - 1 tablespoon black treacle or molasses (optional)
15 - Pinch of sea salt
# Method:
01 - Preheat oven to 350°F. Butter a 9-inch square or round baking dish.
02 - Place chopped dates in a bowl, pour boiling water over them, sprinkle with baking soda, stir gently and let sit for 10 minutes.
03 - In a large bowl, beat unsalted butter with dark brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - Lightly mash the softened dates with their soaking liquid and fold into the creamed mixture.
05 - Sift together all-purpose flour, baking powder, and sea salt. Gently fold the dry ingredients into the wet mixture until just blended.
06 - Pour the batter into the prepared dish and bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
07 - While baking, combine dark brown sugar, heavy cream, butter, black treacle (if using), and a pinch of sea salt in a saucepan. Simmer over medium heat, stirring continuously until smooth and slightly thickened, about 5 to 7 minutes.
08 - When baked, poke holes evenly across the pudding surface with a skewer. Pour half of the hot toffee sauce over and allow it to soak for 10 minutes.
09 - Cut into squares, serve warm with remaining sauce drizzled over each portion. Optional: accompany with vanilla ice cream or whipped cream.
