Sticky Toffee Pudding

Date sponge

• 85 g Unsalted butter, softened
• 120 g Dark brown sugar
• 2 tsp Vanilla extract
• 2 Egg, room temperature
• 170 g Plain flour
• 2 tsp Baking powder
• 1 pinch Fine sea salt
• 200 g Dried dates, pitted
• 200 ml Whole milk
• 1 tsp Bicarbonate of soda

Toffee sauce

• 75 g Unsalted butter
• 180 g Dark brown sugar
• 200 ml Double cream
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt

1. Heat the oven to 180°C (355°F). Grease a cake pan well with a little of the unsalted butter.
2. Roughly chop the dried dates and put them in a saucepan with the whole milk. Bring just to a simmer, then take off the heat and stir in the bicarbonate of soda; it will foam up.
3. Leave the date mixture to stand for 10 minutes to soften, then mash lightly with a fork so it is thick and spoonable. Set aside to cool slightly.
4. In a mixing bowl, beat the unsalted butter and dark brown sugar until lighter and creamy. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each.
5. Whisk the plain flour with the baking powder and fine sea salt, then fold into the bowl. Fold in the warm date mixture until evenly combined, taking care not to overmix.
6. Scrape the batter into the prepared cake pan and level the top. Bake for 25 to 30 minutes, until risen and a skewer comes out clean or with a few moist crumbs.
7. While the pudding bakes, make the sauce: put the unsalted butter, dark brown sugar and double cream in a saucepan over medium heat. Stir until the sugar dissolves, then simmer gently for 4 to 6 minutes until glossy and slightly thickened; stir in the vanilla extract and fine sea salt.
8. Let the pudding stand for 5 minutes, then poke holes all over with a skewer. Pour over about a third of the warm toffee sauce and leave it to soak in for a minute, then serve in portions with the remaining sauce spooned over.

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