Sticky Toffee Pudding

Ingredients

• For the cake: 8 oz pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 4 tbsp soft butter
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• For the toffee sauce: 6 tbsp butter
• 1 cup packed dark brown sugar
• 1 cup heavy cream
• pinch of salt
• vanilla ice cream or whipped cream, to serve

Steps

1. Heat the oven to 350°F and butter an 8-inch square pan. Pour the boiling water over the dates, stir in the baking soda and leave 10 minutes, then blend to a rough purée.
2. Beat the butter and brown sugar until fluffy, then the eggs one at a time and the vanilla. Fold in the flour, baking powder and salt, then the date purée.
3. Pour into the pan and bake 30 to 35 minutes, until springy and a skewer comes out clean.
4. For the sauce, simmer the butter, brown sugar, cream and salt in a saucepan, stirring, until thick and glossy, about 5 minutes.
5. Poke holes all over the warm cake and pour over a third of the sauce. Let it soak in 10 minutes.
6. Cut into squares and serve with more warm sauce and ice cream.

TipThe cake can be baked a day ahead; rewarm squares with sauce poured over in a low oven.