A delicious sticky toffee pudding made from medjool dates, butter, and flour, topped with a rich toffee sauce. The pudding has a moist texture and is perfect served warm.
1: Preheat oven to 350°F.
2: Place dates and boiling water in a saucepan and bring to a boil; add baking soda and whisk for 1 minute until a thick chunky paste forms.
3: Remove from heat and cool. Blend the mixture until smooth.
4: In a mixing bowl, combine flour, baking powder, and baking soda; whisk together and set aside.
5: Cream together the unsalted butter and brown sugar in a bowl.
6: Add the egg and vanilla extract, continuing to beat together.
7: Pour the date puree into the butter mixture and beat until just incorporated.
8: Add dry ingredients into the wet ingredients and mix until fully combined.
9: Pour cake batter into a lightly greased baking dish and bake for about 35 to 40 minutes.
10: Remove the pudding from the oven and prick the surface with a toothpick.
11: For the toffee sauce, add butter and sugar to a pan or pot and bring to a gentle boil; whisk until it thickens slightly.
12: Lower the heat, add cream, whisk, and turn the heat off. Keep warm in the pan.
