Sticky Toffee Pudding

Directions

1. Date Pudding Loaf
2. Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
3. Place the dates into a bowl and top with the boiling water. Set aside to soak for 20 minutes.
4. Beat the butter and sugars in a bowl until light and fluffy, approximately 3 minutes.
5. Add in the egg and beat until well combined and smooth.
6. Blend the dates and water until a paste forms.
7. Add the date paste, vanilla extract and milk and beat until just combined.
8. Sift the dry ingredients into a separate bowl and stir.
9. Add to the wet ingredients and fold until a batter is formed and smooth and no dry portions remain in your bowl.
10. Pour into your loaf tin and smooth out on top.
11. Bake for 50 minutes until golden on top.
12. Invert onto your serving plate.

1. Toffee Sauce
2. Meanwhile, to make the sauce place the butter, brown sugar, salt and 150 milliliters or 2/3 cup of the heavy cream into a saucepan on medium heat.
3. Simmer until the sugar has dissolved and butter melted, and it has thickened until it leaves a thick coating on the back of your spoon when you stir it, approximately 3 minutes.
4. Remove from the heat and add the remaining heavy cream, allowing to simmer until golden and it sticks to the back of your spoon, approximately 1 1/2 minutes.
5. Remove from the heat and pour into your serving jug.
6. Pour the sauce over your entire loaf.
7. Slice and serve with a scoop of vanilla ice cream and more sauce.