Sticky Toffee Pudding Cake

Prepare the dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let sit for 10 minutes to soften the dates. Mash the mixture slightly with a fork.

Make the cake batter: In another bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the date mixture, beginning and ending with the flour mixture.

Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Make the toffee sauce: In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the sauce has thickened slightly. Stir in the vanilla extract.

Assemble the pudding: Once the cake is done, remove it from the oven and let it cool slightly. Poke holes all over the cake with a skewer or fork. Pour half of the toffee sauce over the warm cake, allowing it to soak in.

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Calories: Approximately 450 kcal per serving | Servings: 9