Sticky Toffee Pudding Cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.

In a small bowl, combine the dates, hot water, and baking soda. Let it sit for 10 minutes.

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

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the flour mixture to the butter mixture, mixing until just combined.

Fold in the soaked dates and their liquid.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes.

Prick the top of the cake with a toothpick and pour the toffee sauce over it, allowing it to soak in.

Serve the sticky toffee pudding cake warm, drizzled with additional toffee sauce.