Sticky Toffee Pudding with a Minty Twist - Food Gardening Network

Ingredients

• For the pudding 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the toffee sauce 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• Optional garnish Fresh mint leaves, finely chopped
• Whipped cream or vanilla ice cream