Sticky Toffee Pudding

Ingredients

• 120 g Dates
• 0.5 tsp Bicarbonate Of Soda
• 120 ml Boiling Water
• 90 g Unsalted Butter
• 100 g Dark Brown Sugar
• 1 pcs Egg
• 70 g Self Raising Flour
• 1 tsp Vanilla Extract
• 100 ml Double Cream
• 1 tbsp Black Treacle
• 0.375 tsp Sea Salt

Method

1. Put {dates} in a heatproof bowl, stir in {bicarbonate_of_soda}, then pour over {boiling_water}. Leave for a few minutes until very soft and jammy, then mash lightly so the pudding stays moist.
2. Heat the oven to a moderate temperature and butter a small baking dish or ramekins. Cream {unsalted_butter} with part of the {dark_brown_sugar} until lighter, beat in {egg} and {vanilla_extract}, then fold in {self_raising_flour} with a pinch of {sea_salt}. Fold in the soaked {dates} so the batter stays airy.
3. Spoon the batter into the prepared dish and bake until well risen, deeply golden, and springy in the centre when lightly pressed.
4. Meanwhile, combine the remaining {dark_brown_sugar} with {unsalted_butter}, {double_cream}, {black_treacle}, and a small pinch of {sea_salt} in a small saucepan over medium heat. Stir until smooth, then simmer gently until glossy and lightly thickened.
5. Turn out or spoon up the hot pudding, pour over the warm {double_cream} sauce, and serve at once so the sponge drinks it in while the top stays glossy.