Sticky toffee pudding with dates | Sainsbury`s Magazine

Ingredients

• Sunflower oil, for greasing
• 175g unsalted butter, softened
• 100g light brown muscovado sugar
• 6 Californian organic Medjool dates, pitted and chopped
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp black treacle
• 175g self-raising flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 10 Californian organic Medjool dates, pitted and chopped (you’ll need 150g)
• Pinch flaky sea salt
• squeeze of lemon juice
• 30g unsalted butter
• 150g light brown muscovado sugar
• 200ml double cream