Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients

Cake

• 6 oz dried, pitted Medjool dates (about 12)
• 1 cup hot water
• 1/2 tsp baking soda
• 1 1/4 cups (5.8 oz) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp unsalted butter, softened
• 3/4 cup (5.7 oz) packed dark brown sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract

Toffee Sauce

• 1/3 cup unsalted butter
• 2/3 cup heavy cream
• 2/3 cup (5.2 oz) packed light-brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt

See full instructions on: www.cookingclassy.com