Sticky Toffee Pudding

Method

1. If your dates have pits, remove them using a straw or by hand, then roughly chop them.
2. In a saucepan, combine the chopped dates with enough hot water to cover them (or boil them on the stove). Add 1 teaspoon of baking soda and simmer for 4–5 minutes until the dates are soft and the skin breaks down.
3. Blend the date mixture with an immersion blender until smooth (or mash with a fork). Set aside.
4. Preheat your oven to 350°F (175°C).
5. In a stand mixer, cream together softened butter and light brown sugar until light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in vanilla bean paste (or vanilla extract).
8. In a separate bowl, whisk together all-purpose flour, baking powder, a pinch of salt, and freshly grated nutmeg.
9. Add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
10. Fold in the warm date paste until evenly incorporated.
11. Thoroughly butter a baking dish (or individual ramekins).
12. Pour the batter into the prepared dish.
13. Bake the cake in the preheated oven until cooked through and golden (baking time not specified in video).
14. While the cake bakes, make the toffee sauce: In a saucepan, melt butter and light brown sugar together.
15. Lower the heat and add 2 cups of heavy cream, 1–2 tablespoons of golden syrup, and 1 teaspoon of black treacle (or substitutes: light corn syrup for golden syrup, molasses for black treacle). Stir to combine.
16. Simmer the sauce until it turns a deep amber color, about 20 minutes.
17. Remove the sauce from the heat.
18. When the cake is done, poke holes all over the top with a chopstick, fork, or knife.
19. Pour the hot toffee sauce over the cake, allowing it to soak into the holes.
20. Serve warm with vanilla ice cream or whipped cream. Optionally sprinkle a little cinnamon on top.