Sticky Toffee Pudding (Print Version)

# Ingredients:

01 - 1 cup (200g) dates with pits removed, chopped small.
02 - 1 cup of hot water.
03 - 1 teaspoon of baking soda.
04 - 1 cup (125g) plain flour.
05 - 1 teaspoon of baking powder.
06 - 1/4 teaspoon of fine salt.
07 - 1/2 teaspoon of ground cinnamon.
08 - 1/2 cup (115g) softened butter (unsalted).
09 - 3/4 cup (150g) tightly packed brown sugar.
10 - 2 eggs, large.
11 - 1 teaspoon of vanilla essence.
12 - 1/2 cup (115g) unsalted butter, for sauce.
13 - 1 cup (200g) packed brown sugar, for sauce.
14 - 1 cup (240ml) heavy cream.
15 - 1 teaspoon vanilla, for the sauce.

# Instructions:

01 - Mix chopped dates with hot water and baking soda. Let it rest for 15-20 minutes so the dates soften up.
02 - In a bowl, mix together cinnamon, salt, baking powder, and flour.
03 - Beat butter with sugar till fluffy. Mix in eggs and vanilla. Add softened dates, then gently stir in the dry ingredients.
04 - Grease an 8-inch pan and pour in the mixture. Bake at 350°F for about 30-35 minutes. Check with a toothpick—it should come out clean.
05 - In a saucepan, melt butter. Stir in brown sugar and cream. Once smooth, add vanilla at the end.

# Notes:

01 - Can be prepped in advance.
02 - Tastes best warm with the sauce poured over.
03 - Top with whipped cream or ice cream for extra indulgence.

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