Sticky Toffee Pudding - cooking recipe

Ingredients

1 cup pitted dates
1/4 cup dark brown sugar
2 eggs
1/3 cup vegetable oil
1 cup milk
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 cups all-purpose flour
For the sauce
3/4 cup light brown sugar
1/4 cup unsalted butter
1 cup heavy cream
1 pinch salt

Preparation

Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Meanwhile make the sauce:
Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.