# What You'll Need:
→ Pudding
01 - 1 1/2 cups chopped pitted Medjool dates
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
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Grease a 9-inch square or round baking dish with butter.
02 - Place chopped dates in a bowl, pour boiling water over them, sprinkle with baking soda, stir, and let sit for 10 minutes until softened.
03 - In a large bowl, beat together softened butter and dark brown sugar until the mixture is light and fluffy. Incorporate eggs one at a time, then mix in vanilla extract.
04 - Lightly mash the softened dates along with their soaking liquid using a fork, then fold this mixture into the creamed butter and sugar batter.
05 - Sift together the all-purpose flour, baking powder, and sea salt. Gently fold these dry ingredients into the wet mixture until just combined.
06 - Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
07 - While the pudding bakes, combine dark brown sugar, heavy cream, unsalted butter, black treacle (if using), and sea salt in a saucepan. Bring to a gentle simmer over medium heat, stirring continuously until smooth and slightly thickened, about 5 to 7 minutes.
08 - Once baked, use a skewer to poke holes all over the pudding’s surface. Pour approximately half of the hot toffee sauce evenly over the pudding and let it soak for 10 minutes.
09 - Cut the pudding into squares and serve warm, drizzled with remaining toffee sauce. Optionally, accompany with vanilla ice cream or whipped cream.
