Stephanie Izard’s Sticky Toffee Pudding Recipe

Preheat oven to 350°F.

In a small bowl, combine dates with baking soda, and pour boiling water over them until the dates are covered. Let sit for 20 minutes.

In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well.

In a separate bowl, sift together the flour, baking powder, and salt.

Add the date mixture to the butter mixture and mix well. Add the flour mixture to the batter in 3 parts, mixing well each time.

Grease a ovenproof dish and pour in the batter. Bake for 45 minutes or until a skewer comes out clean.

While the pudding is cooking, make the toffee sauce. Melt the butter and brown sugar together in a saucepan over medium heat. Once melted, stir in the heavy cream and boil for 5-6 minutes or until thickened.

Once the pudding is done, pour the toffee sauce over the pudding while it is still warm. Serve immediately.