Ingredients:

  • 225g Medjool dates, pitted and roughly chopped
  • 280ml boiling water
  • 1 tsp bicarbonate of soda (baking soda)
  • 55g unsalted butter, softened
  • 170g light brown sugar, packed
  • 2 large eggs
  • 200g self-raising flour
  • 1/4 tsp salt
  • 115g unsalted butter
  • 115g light brown sugar, packed
  • 150ml double cream (heavy cream)
  • 1/4 tsp sea salt flakes, to taste

Instructions:

  1. Soak chopped dates in boiling water and bicarbonate of soda. Set aside.
  2. In a mixing bowl, cream softened butter and light brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Gradually fold in the self-raising flour and salt, alternating with the date mixture, until just combined. Do not overmix.
  5. Pour batter into the prepared baking tin and bake in a preheated oven until a skewer inserted into the center comes out clean.
  6. While the pudding is baking, combine butter, brown sugar, and double cream in a saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. Bring to a simmer and cook for a few minutes until slightly thickened. Stir in sea salt flakes.
  7. Once the pudding is out of the oven, poke holes all over the surface with a skewer. Slowly pour half of the toffee sauce over the warm pudding, allowing it to soak in.
  8. Cut the sticky toffee pudding into squares and serve warm, drizzled with the remaining toffee sauce.