Sticky Toffee Pudding

Instructions

1. Prepare the dates
   Place the chopped dates in a bowl, add baking soda, and pour over the boiling water. Let sit for 10 minutes until dates are soft and have absorbed most of the water.
2. Make the cake batter
   In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Fold in the flour, cinnamon, and salt until just combined.
3. Add the date mixture
   Gently fold the soaked dates and any remaining liquid into the cake batter until evenly distributed, being careful not to overmix.
4. Bake the pudding
   Pour the batter into a greased 9-inch square baking dish. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, until a toothpick inserted in the center comes out clean.
5. Make the toffee sauce
   While the pudding is baking, prepare the toffee sauce. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Gradually add the heavy cream, stirring constantly. Bring to a simmer and cook for 5 minutes until thickened. Remove from heat and stir in the vanilla extract.
6. Finish the pudding
   When the pudding is done, poke holes all over the top with a skewer. Pour half of the warm toffee sauce over the pudding, allowing it to soak in. Let it stand for 10 minutes.
7. Serve
   Cut the pudding into squares and serve warm with the remaining toffee sauce poured over the top. For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.