Sticky Toffee Pudding Cake | RICARDO

Ingredients

• 2 cups (500 ml) 35% heavy cream
• 2 cups (420 g) lightly packed brown sugar
• 2 tbsp butter
• 1/2 cup (125 ml) water
• 1/2 cup (85 g) pitted and finely chopped dates
• 1/2 tsp baking soda
• 1 cup (150 g) unbleached all-purpose flour
• 1/4 cup (55 g) butter, softened
• 1/4 cup (55 g) sugar
• 1/2 tsp (2.5 ml) vanilla extract
• 1 egg
• 6 tbsp (90 ml) milk