Cookbook:Sticky Toffee Pudding (with dates)

Sticky toffee pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub's menu, or in British or Commonwealth schools meals, this is a classic dessert that became popular in the 1970s.

Cake

 * 1¾ cups (250 g/8.8 oz) self-raising flour
 * ⅞ stick (100 g) unsalted butter, room temperature
 * 1 cup (250 g) caster sugar
 * 2 large or 3 medium eggs
 * 2½ cups (250 g) dates (without stones), finely chopped
 * 1¼ cups (300 ml) water
 * 1 teaspoon bicarbonate of soda
 * 1 teaspoon vanilla essence

Toffee sauce

 * 1⅔ cups (400 ml) whipping cream
 * ⅔ cup (120 g) dark, soft brown sugar
 * 1 teaspoon vanilla essence
 * 3 sticks (375 g) unsalted butter

Procedure

 * 1) Preheat oven to 180°C/360°F.
 * 2) Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or, do it using an electric mixer if you prefer.
 * 3) Add the eggs one at a time, beating after you've added each egg.
 * 4) Fold in the flour.
 * 5) Bring the water to the boil and add the dates. Add the bicarb and immediately take the pan off the heat. Let it cool slightly, then add to the batter.
 * 6) Pour the batter into a greased cake tin—make sure you use one with enough room for the cake to rise.
 * 7) Bake in the oven for 40 minutes, or until a skewer inserted into the cake comes out clean.
 * 8) Remove from the oven and set aside to cool a little while you make the sauce
 * 9) Mix the sauce ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn't separate, until it is a smooth sauce—don't allow it to bubble.
 * 10) Divide the cake into portions and poke holes all over the top with a skewer or chopstick.
 * 11) Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice cream.

Notes, tips, and variations

 * Finely chopping the dates helps make a really gooey cake, but some people prefer to chop the dates roughly so that they're more obvious in the finished pudding.