Sticky toffee pudding is a British steamed sponge cake, this version is made with finely chopped dates, covered in a toffee sauce and served with a drizzle of heavy cream or unsweetened whipped cream.

Sticky Toffee Pudding

3/4 cup pitted and chopped dates
1 cup boiling water

1 teaspoon baking soda
1 teaspoon vanilla extract

2 cups all-purpose flour
1 teaspoon baking powder

1/4 cup butter, softened
3/4 cups granulated sugar
1 large egg, lightly beaten

 

Toffee Sauce:

3 tablespoons butter
5 tablespoons firmly packed brown sugar
2 tablespoons heavy cream

Additional heavy cream for accompaniment (optional)

1. Preheat oven to 350°F (175°C). Lightly grease a 11 x 7-inch baking pan; set aside.
2. Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla; set aside.
3. Whisk the flour and baking powder together in a small bowl; set aside.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture and mix well.
5. Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.
6. To make the toffee sauce, melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes.
7. Poke the top of the hot pudding with the tines of a serving fork and pour the sauce on top.
8. Place under a hot broiler until it bubbles. Take care, as it burns easily.
9. Serve warm drizzled with heavy cream or if desired whip the unsweetened cream and dollop it on top of the pudding.

Makes 6 to 8 servings.