Sticky toffee pudding

Ingredients

• 200 gDates, deglet noor
• 250 gBeverages, water, tap, drinking
• 5 gLeavening agents, baking soda
• 75 gButter, without salt
• 150 gSugars, brown
• 100 gEgg, whole, raw, fresh
• 175 gWheat flour, white, all-purpose, unenriched
• 5 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 1 gSalt, table
• 5 gButter, without salt editorial addition
• 100 gButter, without salt
• 175 gSugars, brown
• 300 gCream, fluid, heavy whipping
• 1 gSalt, table

Method

1. Stone the dates (200 g flesh) and chop roughly.
2. Pour 250 g boiling water over the dates, stir in 5 g bicarbonate of soda and leave for 15 minutes to soften. Meanwhile preheat the oven to 180 °C and grease a 20 × 20 cm tin with 5 g butter.
3. Cream 75 g soft butter with 150 g brown sugar, beat in 2 eggs, fold in the flour with 5 g baking powder and 1 g salt and finally the dates with their liquid, mashed with a fork.
4. Pour the loose batter into the tin and bake for 30 minutes at 180 °C until springy and a skewer comes out clean.
5. Meanwhile bring 100 g butter, 175 g brown sugar, 1 g salt and 150 g cream to the boil in a pan, boil for 5 minutes while stirring, take off the heat and stir in the remaining 150 g cream.
6. Prick the hot pudding, pour over a third of the sauce (about 180 g) and leave for 10 minutes to soak in. Cut into 9 squares and serve with the rest of the warm sauce.