Sticky Toffee Pudding

Preheat the oven to 350°F (350°F) and generously grease a 20 cm square baking tin with butter or non‑stick spray.

In a medium bowl, combine the chopped dates, warm water, and baking soda; stir and let the mixture sit for 10 minutes so the dates soften and the soda activates.

While the dates are soaking, place the softened butter and brown sugar in a large mixing bowl; beat with an electric mixer on medium speed until the mixture is light, fluffy, and pale in colour, about 3–4 minutes.

Add the beaten eggs one at a time to the butter‑sugar mixture, beating well after each addition to fully incorporate.

Fold the softened date mixture into the batter, mixing just until combined.

Sift the plain flour, baking powder, and salt over the batter; gently fold them in until the batter is smooth and no dry flour remains, being careful not to over‑mix.

Transfer the batter to the prepared baking tin, smoothing the top with a spatula, and place it in the pre‑heated oven.

Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean and the top is golden brown.

While the cake bakes, prepare the toffee sauce: in a saucepan over medium heat, combine the heavy cream, remaining 115 g of butter (cut into pieces), brown sugar, and vanilla extract; stir continuously until the sugar dissolves and the sauce thickens slightly, about 5–7 minutes.

When the cake is done, remove it from the oven and allow it to rest in the tin for 5 minutes.

Poke several shallow holes across the surface of the warm cake with a skewer, then pour the hot toffee sauce evenly over the top, letting it soak in.

Allow the pudding to cool for an additional 5 minutes before cutting into squares.

Serve the sticky toffee pudding warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.