# What You'll Need:
→ Pudding
01 - 1 1/2 cups pitted Medjool dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 6 tbsp unsalted butter, softened
05 - 3/4 cup plus 2 tbsp dark brown sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1 1/3 cups all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp fine sea salt
→ Sticky Toffee Sauce
11 - 1 cup dark brown sugar
12 - 3/4 cup plus 1 tbsp heavy cream
13 - 7 tbsp unsalted butter
14 - 1 tbsp black treacle or molasses (optional)
15 - Pinch of sea salt
# Method:
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 them, sprinkle with baking soda, stir and let sit for 10 minutes to soften.
03 - In a large bowl, use an electric mixer or whisk to cream together softened butter and brown sugar until light and fluffy.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Lightly mash the softened dates with their soaking liquid and fold them gently into the batter.
06 - Sift together flour, baking powder, and salt. Gently fold the dry mixture into the wet batter until just combined.
07 - Pour batter into prepared baking dish and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
08 - While baking, combine brown sugar, cream, butter, treacle if using, and sea salt in a saucepan. Simmer over medium heat, stirring until smooth and slightly thickened, about 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 into squares and serve warm, drizzling with remaining toffee sauce. Optional: add a scoop of vanilla ice cream or a dollop of whipped cream.
