Sticky Toffee Pudding

Pudding:

• 175gr dates (pitted)
• 235ml hot water
• 1tsp baking soda
• 110gr butter (room temperature)
• 100gr light brown sugar
• 30gr dark brown sugar
• 2 eggs
• 180gr all-purpose flour
• 1tbsp vanilla
• 1 ½tsp baking powder
• ½tsp baking soda
• 1tsp salt
• 1tsp cinnamon 

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Toffee Sauce:

• 180gr butter
• 150gr light brown sugar
• 160ml heavy cream
• ½tsp salt
• 1tsp cinnamon
• 1tsp vanilla

1. Chop your dates in small pieces and soak in hot water with 1tsp of baking soda for 10 minutes
2. Once softened, puree or mash your dates with a fork
3. Cream your butter, sugar and vanilla for 3-4 minutes on high speed
4. Add in your eggs 1 by 1, incorporating the second once the first is fully incorporated
5. Add your dry baking soda, baking powder, cinnamon, salt & flour and mix
6. Halfway mixing add your date mixture and mix until just combined
7. Heavily butter a baking pan and pour in your date batter
8. Bake at 175C for 35-40 minutes or until the cake bounces back slightly when touching
9. While the cake bakes, make your toffee sauce
10. Combine all your ingredients except the heavy cream in a saucepan and let it melt over medium heat until the sugar has dissolved
11. Pour in your cream and mix till combined
12. Boil for another 2-3 minutes or until you’ve reached your desired consistency
13. Poke holes in your baked cake and pour over half of your toffee sauce
14. Serve the cake with the remaining sauce, and a scoop of ice or whipped cream
15. Enjoy!