# What You Need:
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Butter a 9-inch square or round baking dish thoroughly.
02 - Place chopped dates in a bowl, pour boiling water over them, sprinkle 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 using a mixer or whisk.
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 using a fork, then fold them into the batter gently.
06 - Sift together all-purpose flour, baking powder, and sea salt. Gently fold these dry ingredients into the wet mixture until just combined.
07 - Pour batter into the prepared baking dish and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
08 - While baking, combine brown sugar, heavy cream, butter, black treacle (if using), and sea salt in a saucepan. Simmer gently over medium heat, stirring until smooth and slightly thickened about 5 to 7 minutes.
09 - Remove pudding from oven, poke holes across the surface with a skewer, then pour half of the hot toffee sauce over it. Allow to soak for 10 minutes.
10 - Cut pudding into squares and serve warm, drizzled with remaining toffee sauce. Optional: accompany with vanilla ice cream or whipped cream.
