sticky toffee pudding - Cook with Gem

Name: sticky toffee pudding - Cook with Gem
Ingredients: 200g (7oz) Medjool dates, quartered and stone removed (weigh them before removing the stones); 250ml (8fl oz) milk; 100ml (3.5fl oz) water; 1 teaspoon bicarbonate of soda (baking soda) check that yours is less than a year old or it won’t work!; 115g (4oz) butter at room temperature. Salted is fine.; 115g (4oz) soft dark brown sugar. The darker and stickier the better – Stateside I use the Trader Joe’s organic brown sugar or C&H dark brown.; 200g (7oz) plain (all purpose) flour; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cinnamon; ½ teaspoon sea salt flakes or ¼ teaspoon grain sea salt; 115g (4oz) salted butter; 115g (4oz) of the same brown sugar you used in your cake; 140ml (5oz) double (heavy) cream; ¾ teaspoon sea salt flakes or ¼ teaspoon grain sea salt

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Warm spiced muffin-like cake with oozy toffee sauce, perfect for winter gatherings or autumn lunches—try it with ice cream or as a quick snack!

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Ingredients

200g (7oz) Medjool dates, quartered and stone removed (weigh them before removing the stones)
250ml (8fl oz) milk
100ml (3.5fl oz) water
1 teaspoon bicarbonate of soda (baking soda) check that yours is less than a year old or it won’t work!
115g (4oz) butter at room temperature. Salted is fine.
115g (4oz) soft dark brown sugar. The darker and stickier the better – Stateside I use the Trader Joe’s organic brown sugar or C&H dark brown.
200g (7oz) plain (all purpose) flour
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon sea salt flakes or ¼ teaspoon grain sea salt
115g (4oz) salted butter
115g (4oz) of the same brown sugar you used in your cake
140ml (5oz) double (heavy) cream
¾ teaspoon sea salt flakes or ¼ teaspoon grain sea salt