Sticky Toffee Pudding

Makes: Serves 8

Prep Time: 1 hr

Cook Time: 40 mins

Ingredients

200g Medjool dates Pitted

1.5 Tsp bicarbonate Soda (baking soda)

80g unsalted butter softened

170g light brown sugar

3 large eggs

260g self raising flour

1.5tsp baking powder

1 tbsp vanilla paste

80g golden syrup

125ml whole milk

80g unsalted butter

80g dark brown sugar

2 tbsp molasses or golden syrup

1 tbsp vanilla paste

150ml whipping cream

2-3 tbsp XO rum (optional)

First make the toffee sauce. Place a saucepan over medium heat. Add butter, sugar, molasses and vanilla paste Stir continuously until everything is completely incorporated, melted, and bubbling gently
Pour in a good splash of your XO rum. Cook out the harsh alcohol for 2 mins.
Pour in the whipping cream. This will cool the mixture down slightly and cause it to bubble up vigorously
Reduce the heat slightly and let the sauce simmer for 2 to 3 minutes.
Remove it from the heat and set it aside
Make the cake by preparing your dates by adding baking soda and boiling water to them for 5 minutes. Drain and save some of the water. Blend the dates into a puree with some of the reserved water until smooth.
Cream butter and sugar for 4 minutes in a stand mixer with whisk attachment. Then add eggs and mix for 3 minutes. Add flour, baking powder, vanilla paste, golden syrup, and mix for 1 minute.
Fold in the date puree and milk and a little of the date water.
Grease a pan, pour the batter, smooth the top, and bake at 350f-180c for 30-40 minutes.
As soon as your pudding comes out of the oven, generously brush or pour half of the warm sauce over the top surface so it soaks directly into the cake
After slicing and plating your individual portions, generously ladle the remaining warm sauce over the top of each piece right before adding your scoop of ice cream.