Sweet Toffee Pudding Delightfully Rich and Creamy Treat

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 0.5 cup chopped dates (or dried figs)
• 1 cup brown sugar (for toffee sauce)
• 0.5 cup unsalted butter (for toffee sauce)
• 1 cup heavy cream
• 1 teaspoon vanilla extract (for toffee sauce)
• 1 pinch sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a similar-sized dish.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using a hand mixer or stand mixer (about 3-5 minutes).
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients and alternate with the milk, mixing until just combined. Carefully fold in the chopped dates (or figs) until evenly distributed.
6. Pour the batter into the prepared cake pan and level it out with a spatula. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a gentle boil. Allow it to simmer for 5 minutes while stirring until slightly thickened, then remove from heat and stir in the vanilla extract and sea salt.
8. Once the pudding is baked, remove it from the oven and let it cool for about 10 minutes. Serve warm, either drizzled with the toffee sauce or with a side of the sauce for dipping.