Sticky Toffee Pudding with Caramel Sauce

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a baking dish.

2. 2

   Chop the pitted dates and place them in a bowl. Pour the boiling water over the dates and add the baking soda. Let it sit for about 10 minutes to soften.

3. 3

   In a separate bowl, cream together the unsalted butter and brown sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

5. 5

   Stir in the vanilla extract.

6. 6

   Gradually fold in the self-raising flour until just combined.

7. 7

   Add the softened date mixture to the batter and mix until well combined.

8. 8

   Pour the batter into the prepared baking dish and smooth the top.

9. 9

   Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.

10. 10

    Once baked, remove from the oven and let it cool slightly.

11. 11

    Serve the sticky toffee pudding warm, drizzled with caramel sauce.