Sticky Toffee Pudding

👨‍🍳 Method

To assemble

1. 1
   Pour the boiling water over the dates with the baking soda, soak 10 minutes and mash lightly.

   Bowl
2. 2
   Preheat the oven to 180°C (355°F) and grease Pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 3
   Whip some of of the soft butter with half of of the brown sugar, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
4. 4
   Add the eggs one at a time, beating after each until absorbed.

   💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
5. 5
   Add the flour and baking powder and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Add the date mixture and Fold gently.

   ⚙ FoldingSilicone spatula
7. 7
   Pour into the pan.

   Baking pan
8. 8
   Bake 30 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   In a pot, cook the cream with the rest of the brown sugar and butter into a caramel sauce.

   StoveSmall saucepan
10. 10
    Pour the hot sauce over the cake.