Sticky Toffee Pudding | Louisiana Kitchen & Culture

Ingredients

• 1/2 pound dates (preferably Medjools), pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature