Sticky Toffee Pudding

ingredients

• 220 grams chopped dates
• 1 tsp baking soda
• 50 grams dark brown sugar
• 2 TBS molasses
• 2 large eggs (room temp.)
• 150 grams plain flour
• 150 grams soft butter
• 1 TBS molasses
• 300 grams dark brown sugar
• 200 ml heavy cream
• Cool Whip

the making of it

1. Preheat the oven to 350, and grease a 9X9 baking dish.
2. Put chopped dates into 1/4 cup of boiling water and add one tsp of baking soda. Let sit for 10 minutes.
3. Cream butter and 2 TBS molasses until well combined. Add 50 grams of dark brown sugar and cream together.
4. Beat in the eggs one at a time. Then add in the flour and baking powder. Mix until the batter is smooth.
5. Using a fork stir the date mixture, squishing them as you do. Pour the date mixture into the batter and stir until well combined.
6. Pour the mixture into the greased pan and bake for 35 minutes or until a toothpick comes out clean.
7. Make your sauce: Melt 150 grams butter, 300 grams dark brown sugar, and 1 TBS molasses in a sauce pot until bubbling. Remove from heat.
8. Poke holes in the cake and pour 3/4 of the sauce over while still warm. Reserve the rest for serving.
9. Cut, plate, and dollop generously with Cool Whip, garnish with sauce, and enjoy!