Sticky Toffee Pudding

Directions

• Preheat the oven to 350°F. Pour boiling water over the chopped dates and soak for 5-10 minutes. Grease a 9×13 cake pan with butter and set aside.
• Cream the butter and sugar until light and slightly grainy. Blend the dates and water in a food processor until smooth. Combine eggs and vanilla with the creamed butter and sugar, followed by the date purée. In a separate bowl, mix the flour, baking soda, and salt then fold them into the wet ingredients until just combined. Pour batter into the prepared cake pan and bake for 30-35 minutes, until firm and browned on top.
• Melt butter in a heavy-bottomed saucepan over medium heat. Slowly add a mixture of cream, sugar, and salt. Whisk continuously until simmering and slightly thickened.
• Poke holes in the cake with a fork. Pour half of the toffee sauce over the cake and return to the oven for 5 additional minutes. Serve with remaining toffee sauce, chopped pistachios, and a scoop of vanilla ice cream or custard.