# 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
# Directions:
01 - Preheat the oven to 350°F. Butter a 9-inch square or round baking dish.
02 - Place chopped dates in a bowl, pour over boiling water, sprinkle with baking soda, stir, and let sit for 10 minutes to soften.
03 - In a large bowl, cream together butter and dark brown sugar until light and fluffy. Beat in eggs one at a time, then incorporate vanilla extract.
04 - Lightly mash the soaked dates with their liquid using a fork, then fold into the creamed mixture.
05 - Sift together flour, baking powder, and sea salt. Gently fold dry ingredients into the wet mixture until just combined.
06 - Pour batter into the prepared dish and bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
07 - While baking, combine brown sugar, heavy cream, butter, black treacle (if using), and salt in a saucepan. Simmer gently over medium heat, stirring until smooth and slightly thickened, about 5 to 7 minutes.
08 - Once baked, pierce holes all over the pudding surface with a skewer. Pour half of the hot toffee sauce over it and allow to soak for 10 minutes.
09 - Cut into squares, serve warm with remaining toffee sauce drizzled on top. Optionally accompany with vanilla ice cream or whipped cream.
