Sticky Toffee Pudding with Ice Cream Recipe
(Serves 6–8)
Ingredients
For the Cake (Pudding):
• 200 g pitted dates (chopped)
• 300 ml boiling water
• 1 teaspoon baking soda
• 80 g butter (at room temperature)
• 150 g brown sugar
• 2 eggs
• 200 g self-rising flour
• 1 teaspoon vanilla extract For the Toffee Sauce:
• 150 g butter
• 200 g brown sugar
• 200 ml cream For Serving:
• Vanilla ice cream 
Preparation
Prepare the Dates
Preheat the oven to 350°F (180°C).
Grease a 20 cm square pan.
Place the chopped dates in a bowl with boiling water and baking soda.
Let stand for 10 minutes.
Once softened, mash with a fork or blender.
Make the Cake Batter
Cream the butter and sugar until fluffy.
Add the eggs one at a time.
Add the vanilla.
Add the flour and date puree and mix with a spatula.
Pour the mixture into the pan.
Bake
Bake in a 350°F oven for 30–35 minutes.
It is ready when the top springs back when lightly pressed.
Prepare the Toffee Sauce
Melt the butter and sugar in a pan over medium heat.
Boil for 3 minutes.
Add the cream and boil for 2 more minutes.
Stir until thickened.
Assemble
Poke holes in the cake with a toothpick.
Pour half of the sauce over it.
Let it soak in for 10 minutes.
Serve
Drizzle the remaining sauce over it.
Place 1 scoop of vanilla ice cream on the side 
Tip
Serve warm for peak flavor If you like lots of sauce, you can increase the amount by 20%
