Sticky Toffee Pudding

Ingredients:

CAKE

• 1 cup soft dates, pitted and finely chopped

• 1 cup hot coffee (1 cup boiling water mixed with 1-2 tsp of instant espresso powder) or 1 cup of boiling water

• 1 1/2 cup all purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 6 tbsp unsalted butter

• 3/4 cup brown sugar

• 2 eggs

• 1 tsp vanilla extract

TOFFEE SAUCE

• 1/2 cup unsalted butter

• 1 cup brown sugar

• 3/4 cup heavy cream

• 1 tsp salt

• 1 tsp vanilla (optional)

Instructions:

1. Preheat the oven to 175 C and butter a pan.

2. In a small bowl, stir together the chopped dates and coffee and set aside.

3. In another bowl, combine the flour, baking soda, baking powder and salt, then set aside.

4. Cream the butter and brown sugar together until creamy and light.

5. Gradually add in the eggs and vanilla and beat for 2-3 minutes, until fluffy.

6. Stir in 1/2 of the flour mixture, followed by the date mixture, followed by the rest of the flour mixture.

7. Pour the batter into the prepared pan and bake for 25-30 min or until a toothpick inserted comes out clean.

8. Pierce the cake multiple times using a skewer or chopstick. This ensures that the cake will absorb all of the toffee sauce.

9. For the toffee sauce, combine the butter, brown sugar and cream in a saucepan over medium heat.

10. Stir the mixture constantly until it melts and bring it to a boil. Reduce the flame to medium-low and boil for around 5 minutes until the mixture thickens.

11. Add the salt, and you can also add 1 tsp of vanilla extract if you want.

12. Pour the toffee sauce over the cake, reserving 1/2 cup for topping.

13. Serve the cake warm with a scoop of vanilla ice cream, then drizzle some of the remaining sauce over the top.

• cake can be stored in the fridge and put in the microwave before eating.

Nutrition Facts