Traditional British Sticky Toffee Pudding with Warm Butterscotch Sauce

🛒 Ingredients

• Sponge: 8 oz Medjool dates (pitted and chopped), 1 cup boiling water, 1 tsp baking soda, 6 tbsp softened butter, 1/2 cup dark brown sugar, 2 eggs, 1.5 cups flour, 1.5 tsp baking powder, 1 tsp vanilla
• Toffee Sauce: 1/2 cup unsalted butter, 1 cup dark brown sugar, 1 cup heavy cream, 1 tbsp dark treacle or molasses, 1 tsp vanilla extract

👩‍🍳 Step-by-Step Instructions

1. 1
   Pour boiling water and baking soda over chopped dates; let soak 15 minutes, then mash with a fork.
2. 2
   Beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
3. 3
   Fold in flour, baking powder, and the date mixture.
4. 4
   Pour into buttered 8x8 inch baking dish; bake at 350°F (175°C) for 30-35 mins until springy.
5. 5
   Make Toffee Sauce: Simmer butter, brown sugar, heavy cream, and treacle in saucepan for 4 minutes until glossy and thick.
6. 6
   Poke holes all over the warm cake with a skewer and pour half the hot sauce over it, letting it soak in.
7. 7
   Serve warm squares drowned in remaining warm toffee sauce with vanilla ice cream.

🥗 Nutrition Facts (Per Serving)