Sticky Toffee Pudding

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. (5 minutes)

Recipe View In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates; ensure they are just covered. Let this mixture stand to soften the dates. (10 minutes)

Recipe View In a separate bowl, cream together 1/3 cup softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. (5 minutes)

Recipe View Gradually add the self-rising flour and date mixture (including the soaking water) to the egg mixture, gently folding until just combined. Be careful not to overmix. Pour the batter into the prepared baking dish. (5 minutes)

Recipe View Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, approximately 30 to 40 minutes. Let the cake cool slightly in the pan while you prepare the toffee sauce. (40 minutes)

Recipe View To make the toffee sauce: In a small saucepan, combine the light brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a simmer. (5 minutes)

Recipe View Reduce the heat to low and simmer for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly. Remove from heat and stir in the vanilla extract. (5 minutes)

Recipe View To serve, pour the warm toffee sauce generously over individual portions of the slightly cooled cake. Serve immediately, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.