Sticky Toffee Pudding

Directions

1. Preheat the oven to 350 degrees F and line parchment paper on a 8½-inch baking dish.
2. In a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.
5. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just combined. Don’t overmix the batter.
6. Pour batter into baking dish bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
7. While that bakes, time to make the toffee sauce, combine all the toffee ingredients into a sauce pan.
8. Bring it to a boil while stirring often to melt the sugar.
9. Once boiled, lower the heat and simmer, Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Set aside.
10. Remove the pudding from the oven, and let cool slightly. Poke it with a ton of holes from something small like a cake tester.
11. Pour a good amount of the toffee sauce onto the pudding and let it soak it in. Save at least half of the sauce.
12. Server warm with additional toffee sauce on the side if preferred. Enjoy!