# Ingredient List:
→ Pudding
01 - 1 1/2 cups pitted Medjool dates, chopped
02 - 1 cup boiling water
03 - 1 teaspoon baking soda
04 - 6 tablespoons unsalted butter, softened
05 - 3/4 cup plus 2 tablespoons dark brown sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1 1/3 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon fine sea salt
→ Sticky Toffee Sauce
11 - 1 cup dark brown sugar
12 - 3/4 cup plus 1 tablespoon heavy cream
13 - 7 tablespoons unsalted butter
14 - 1 tablespoon black treacle or molasses (optional)
15 - Pinch of sea salt
# Directions:
01 - Preheat oven to 350°F. Butter a 9-inch square or round baking dish.
02 - Place chopped dates in a bowl, pour boiling water over and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
03 - In a large bowl, cream together softened butter and dark brown sugar until light and fluffy.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Lightly mash the softened dates with their liquid, then fold into the batter.
06 - Sift flour, baking powder, and sea salt together. Gently fold into the wet ingredients until just combined.
07 - Pour batter into prepared baking dish and bake for 35–40 minutes until a skewer inserted in the center comes out clean.
08 - In a saucepan, combine brown sugar, heavy cream, butter, optional treacle, and sea salt. Simmer gently over medium heat, stirring until smooth and slightly thickened (5–7 minutes).
09 - Once baked, poke holes over the pudding surface with a skewer. Pour half of the hot toffee sauce over and let soak for 10 minutes.
10 - Cut pudding into squares and serve warm, drizzled with remaining toffee sauce. Optional accompaniments include vanilla ice cream or whipped cream.
