Instructions
Preheat the Oven:
Preheat the oven to 350°F (175°C).
Butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
Make the Toffee Sauce:
In a medium saucepan, bring the cream, dark brown sugar, golden syrup (or molasses), and salt to a boil, stirring often to melt the sugar.
Lower the heat and simmer, stirring constantly, for about 5 minutes, until the mixture is thick and coats the spoon.
Pour half of the sauce into the prepared soufflé dish and place the dish in the freezer. Reserve the other half for serving.
Prepare the Pudding Batter:
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, keeping it slightly warm.
In a small bowl, whisk together the flour, baking powder, and salt.
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. (Don’t be alarmed if the mixture looks a bit curdled.)
Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Do not overbeat the batter.
Bake the Pudding:
Remove the soufflé dish from the freezer and scrape the batter into the dish.
Bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Serve:
Remove the pudding from the oven and let it cool slightly before serving.
Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce.
Whipped cream or vanilla ice cream are good accompaniments, although it can be enjoyed just as it is.
Enjoy your delightful Sticky Toffee Pudding!
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