Classic Sticky Toffee Pudding by Ricardolmao

Ingredients

• 200g (7 oz) pitted dates, chopped
• 200ml (3/4 cup + 1 tbsp) boiling water
• 1 tsp baking soda
• 75g (1/3 cup) unsalted butter, softened
• 150g (3/4 cup) dark brown sugar
• 2 large eggs
• 175g (1 1/4 cup) all-purpose flour
• 1 tsp baking powder
• 100g (1/2 cup) dark brown sugar (for sauce)
• 100g (7 tbsp) unsalted butter (for sauce)
• 150ml (2/3 cup) heavy cream (for sauce)

Instructions

1. Preheat oven to 180°C (350°F) and grease an 8-inch square baking dish.
2. Place chopped dates in a bowl, add boiling water and baking soda, and let soak for 10 minutes until softened.
3. Cream the butter and 150g brown sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then fold in the flour and baking powder until just combined.
5. Stir in the date mixture, including the soaking liquid, until smooth.
6. Pour batter into the prepared dish and bake for 35-40 minutes, or until a skewer comes out clean.
7. Prepare the sauce by melting the remaining butter, sugar, and cream in a saucepan over medium heat for 5 minutes until thickened.
8. Poke holes in the warm sponge and pour half the sauce over the top, letting it soak in for 5 minutes before serving with the remaining sauce.