Sticky Toffee Pudding (Print Version)

# Ingredients:

01 - 1 cup (115g) softened unsalted butter.
02 - 1 teaspoon vanilla essence.
03 - 2 large eggs, beaten lightly.
04 - 3/4 cup (150g) packed brown sugar.
05 - 1 teaspoon ground cinnamon.
06 - 1/4 teaspoon salt.
07 - 1 teaspoon baking powder.
08 - 1 cup (125g) plain flour.
09 - 1 teaspoon baking soda.
10 - 1 cup (200g) pitted dates, chopped into pieces.
11 - 1 cup hot water, just boiled.
12 - 1 teaspoon vanilla extract for caramel sauce.
13 - 1 cup (240ml) heavy cream for caramel.
14 - 1 cup (200g) packed brown sugar for caramel.
15 - 1/2 cup (115g) unsalted butter for caramel.

# Instructions:

01 - Mix chopped dates with hot water and baking soda. Let them soften for around 15-20 minutes.
02 - Stir together cinnamon, baking powder, salt, and flour in a bowl.
03 - Beat butter with brown sugar until creamy. Add eggs and vanilla, then mix in soaked dates. Gently fold in the dry mix at the end.
04 - Grease an 8-inch pan, pour batter inside, and bake at 350°F for 30-35 mins. Toothpick should come out clean when done.
05 - Melt butter in a saucepan, mix in the brown sugar and cream, then stir until smooth. Finish by adding vanilla.

# Notes:

01 - It stores well in advance.
02 - Goes best warm with the caramel drizzle.
03 - Add whipped or vanilla ice cream if you like.

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