Salted Caramel and Pecan Sticky Toffee Pudding

1

Preheat your oven to 350°F (175°C) and generously grease an 8-inch square baking dish.

2

Place the chopped dates and baking soda in a heatproof bowl. Pour the boiling water over them and set aside for 10-15 minutes to soften.

3

In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.

4

Beat in the eggs one at a time, followed by the vanilla extract.

5

Gently fold in the self-raising flour until just combined.

6

Stir in the date mixture (including the liquid) and the chopped pecans until the batter is uniform.

7

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until the sponge springs back when touched.

8

While the pudding bakes, prepare the sauce by melting the butter and brown sugar in a saucepan over medium heat.

9

Stir in the heavy cream and simmer gently for 3-4 minutes until the sauce thickens slightly, then stir in the sea salt.

10

When the pudding is baked, poke holes all over the surface with a skewer and pour half the hot sauce over it. Serve warm with the remaining sauce.

Ingredients