Sticky Toffee Pudding

Desserts

  • 6 oz stoneless dates (do not use sugared or chopped)

  • 1 teaspoon baking soda

  • 2 oz unsalted butter

  • ⅔ cup sugar

  • 2 large eggs, beaten

  • ⅔ cup all-purpose flour

  • ½ teaspoon vanilla

  • 2 cups brown sugar

  • 6 oz heavy cream

  • 6 oz unsalted butter

  • 1 teaspoon vanilla

Preheat oven to 350°. Grease a 7" square baking dish. Roughly chop dates. Pour 1 1/3 cup water over dates and bring to a boil, stirring occasionally. Remove from heat and add baking soda. Set aside for 10 minutes.
Cream butter and sugar. Gradually add eggs, beating well. Fold in flour, followed by date and water mixture. Mix well.
Add vanilla, pour into pan and bake for 50-55 minutes.
Prepare sauce: Mix all ingredients in pan, bring to boil, then simmer for 2-3 minutes until toffee colored.
Pierce cooked pudding all over with toothpick. Pour a little sauce over the pudding, return to oven and cook for a further 5 minutes.
Serve with toffee sauce, cream or ice cream.
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