Sticky Toffee Pudding

Ingredients

• 200 grams Medjool dates
• 175 ml Boiling water
• 1 tsp Baking soda
• 75 grams Unsalted butter
• 150 grams Dark brown sugar
• 2 large Eggs
• 175 grams Self-rising flour
• 200 ml Heavy cream
• 1 tbsp Black treacle or Molasses

Instructions

1. 1

   Preheat oven to 350°F (180°C) and grease a 8x8 inch baking dish.

2. 2

   Place chopped dates in a bowl with baking soda and pour over boiling water. Let sit for 10 minutes, then mash slightly with a fork.

3. 3

   Cream 75g butter and 150g brown sugar together until fluffy. Beat in the eggs one at a time, followed by the treacle.

4. 4

   Gently fold in the flour, then stir in the date mixture including the liquid.

5. 5

   Pour batter into the dish and bake for 30-35 minutes until the top is firm to the touch.

6. 6

   While baking, make the sauce by simmering the cream, remaining butter, and extra brown sugar in a saucepan for 5 minutes until thickened.

7. 7

   Poke holes in the warm cake, pour over half the sauce, and place under a broiler for 2 minutes until bubbling. Serve with remaining sauce.