Sticky Toffee Pudding — British Date Cake with Toffee Sauce

Finely chop the dates and place them in a bowl. Add the boiling water and baking soda, then stir; the mixture will foam. Cover and let stand.

Heat the oven to 180°C / 355°F. Grease a 20 × 20 cm pan and line it with parchment paper. Beat the butter and brown sugar for 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition.

Mash the soaked dates with their soaking liquid using a fork. Sift the flour, baking powder, and vanillin into the batter and mix. Add the dates and fold with a spatula just until combined; the batter will be loose, which is expected.

Pour the batter into the pan and bake at 180°C / 355°F for 30–35 minutes, until the top is dark brown and a toothpick inserted in the center comes out dry.

In a saucepan, heat the brown sugar, butter, and half the cream, stirring until the sugar dissolves. Boil for 3 minutes, until the sauce turns deep golden and coats the back of a spoon. Add the remaining cream and salt, then stir for 1 minute.

While the cake is hot, prick it all over with a toothpick. Pour half the sauce evenly over the top and return the pan to the oven for 5 minutes; the sauce should soak into the cake and leave the surface glossy.

Cut the cake into squares and serve warm. Warm the remaining sauce and drizzle it over each piece.