Sticky Toffee Pudding

Ingredients

• 1 1/4 cups pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened, divided
• 3/4 cup packed brown sugar, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream, divided
• 1/4 cup unsalted butter (for sauce)

Instructions

1. Heat the oven to 350F and grease an 8x8-inch baking pan.
2. Combine the chopped dates and boiling water in a bowl, stir in the baking soda, and let sit for 10 minutes to soften - the mixture will foam slightly.
3. Whisk together the flour, baking powder, and salt in a separate bowl.
4. Beat 4 tablespoons of the softened butter with 1/2 cup of the brown sugar in a large bowl on medium speed until light and fluffy, about 2 minutes.
5. Beat in the eggs one at a time, then the vanilla, scraping down the bowl as needed.
6. Add the flour mixture in two additions, alternating with the date mixture (including its soaking liquid), mixing on low speed just until a smooth batter forms.
7. Pour the batter into the prepared pan and smooth the top. Bake for 32 to 35 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed.
8. While the cake bakes, make the toffee sauce: combine the remaining 2 tablespoons butter, 1/4 cup butter, remaining 1/4 cup brown sugar, and 1/2 cup of the heavy cream in a saucepan over medium heat.
9. Bring the sauce to a gentle simmer, stirring constantly, and cook for 3 to 4 minutes until it thickens slightly and turns a deep amber color. Stir in the remaining 1/2 cup heavy cream and remove from heat.
10. As soon as the cake comes out of the oven, poke holes all over the top with a skewer, then pour half of the warm toffee sauce evenly over the hot cake, letting it soak in completely.
11. Let the cake sit for 10 minutes to absorb the sauce, then cut into squares and serve warm with the remaining toffee sauce poured over each portion.

Nutrition

Calories	420
Protein	4 g
Fat	22 g
Carbs	55 g
Fiber	2 g
Sodium	240 mg

Estimated per serving