Ultimate Sticky Toffee Pudding Recipe

Preheat the oven to 180°C (350°F) and grease a 9-inch square baking dish.

Place the dates, boiling water, and baking soda in a bowl. Let it sit for 5 minutes.

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

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Fold in the flour until just combined, then add the date mixture and mix well.

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

Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.

While the pudding is baking, prepare the toffee sauce. In a saucepan, heat the butter, brown sugar, and heavy cream over low heat until the sugar has dissolved.

Increase the heat to medium and let the sauce simmer for 5 minutes, stirring occasionally.

Remove the pudding from the oven and poke holes all over the top with a skewer.

Pour half of the toffee sauce over the pudding, allowing it to seep into the holes. Reserve the remaining sauce for serving.

Return the pudding to the oven for an additional 10 minutes.

Serve the pudding warm with the remaining toffee sauce drizzled over the top.

Enjoy!