Sticky Toffee Pudding

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. Grease and flour a Small baking pan. Set aside a larger baking pan as well for later use.

Step 2

Chop dates and add to sauce pan with water until softened. Remove from heat and add in baking soda (mixture will foam). Let stand 15 minutes.

Step 3

While mixture is standing, mix flour, baking powder, ginger, and salt into a medium bowl.

Step 4

In a large bowl, use electric mixer to cream butter and sugar until light and fluffy. Beat in eggs one at a time. Gradually add in flour mixture and beat until just combined.

Step 5

Add date mixture into batter, stirring in by hand.

Step 6

Pour batter into small baking pan. Set that pan inside the larger baking pan, and fill large pan with water until it reaches halfway up the sides of the small pan.

Step 7

Place both pans in oven and cook at 375 degrees for 35-40 minutes.

Step 8

While pudding is baking, melt butter in a saucepan over medium heat. Add brown sugar and stir well. Once mixture begins to boil, stir in heavy cream and vanilla.

Step 9

Simmer sauce, stirring occasionally until thickened (about 5 minutes).

Step 10

Once pudding has baked, remove from oven. Cut into squares, top with ice cream, pour sauce over pudding until soaked and serve.