Nigella’s Sticky Toffee Pudding Recipe

Preheat oven to 350°F/180°C.

In a bowl, combine dates and baking soda. Pour boiling water on top and let it cool.

In another bowl, cream together butter and brown sugar until light and fluffy.

Beat in eggs and vanilla and then fold in the date mixture.

Sift in flour, baking powder, and salt. Mix together until just combined.

Pour the batter into a greased 8-inch square baking dish and smooth out the top.

Bake for 35-40 minutes or until a toothpick comes out clean.

For the toffee sauce, melt butter in a saucepan over medium heat.

Add brown sugar, cream, and salt and stir until smooth. Let it bubble for a few minutes until thickened.

Once the pudding is out of the oven, poke holes over the top with a fork and pour half of the toffee sauce over it.

Let the pudding cool for 10-15 minutes before serving with the remaining toffee sauce.