- Prepare the Dates:
- In a bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for 10-15 minutes to soften. Mash the dates with a fork or spoon until smooth.
- Prepare the Pudding Batter:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or individual ramekins.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the date mixture until evenly distributed.
- Pour the batter into the prepared baking dish or divide among the ramekins.
- Bake the Pudding:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using individual ramekins, they may bake a little faster, so start checking around 20-25 minutes.
- Prepare the Toffee Sauce:
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved.
- Slowly add the heavy cream, continuing to stir until the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
- Serve:
- Once the pudding is baked, let it cool for a few minutes before serving.
- Cut into squares or serve individual portions, and drizzle generously with the warm toffee sauce.
- For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your rich, sticky, and utterly delicious Sticky Toffee Pudding!
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