Name: Sticky toffee pudding
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 200 g pitted dates; 250 ml boiling water (1 cup); 1 tsp baking soda; 80 g soft butter; 120 g brown sugar (½ cup); 2 eggs; 1 tsp vanilla extract; 180 g all-purpose flour (1¼ cup); 1 tsp baking powder; ¼ tsp salt; 120 g butter; 150 g brown sugar (¾ cup); 200 ml cream (¾ cup); 1 tsp vanilla extract; ¼ tsp salt

Sticky toffee pudding

Servings

Preperation

15 minutes

Cooking

30 minutes

Waiting

10 minutes

For the cake, place the dates in a bowl and pour in the boiling water together with the baking soda. Leave for 10 minutes until softened, then blend them in a blender (together with their water as it is) until smooth.

Preheat the oven to 180°C. Butter a small baking dish about 20 cm.

In a bowl, beat the butter with the brown sugar until fluffy. Add the eggs one at a time and then the vanilla.

Add the date paste to the mixture and stir.

Add the flour, baking powder and salt and mix gently until the mixture is uniform.

Transfer to the baking dish and bake for about 30 minutes, until a knife inserted into the center comes out clean.

For the toffee sauce, place the butter with the brown sugar in a small saucepan and heat over medium heat until melted.

Add the cream and stir constantly for 3-4 minutes until the sauce thickens. Finally add the vanilla and salt.

As soon as the cake comes out of the oven, make small holes on the surface with a skewer and pour over a little of the sauce so it absorbs.

Serve the sticky toffee pudding warm with extra sauce on top. For the ultimate result, serve it with a scoop of vanilla ice cream or whipped cream.