Comforting Sticky Toffee Pudding Recipe by What Dad Cooked

Ingredients

• The sticky toffee pudding recipe used imperial measures. I found it easier to change the setting on my electronic scales, but I have shown metric units as well.
• For the pudding
• 4 oz (113.4 g) softened butter
• 6 oz (170.10 g) caster sugar
• 1/2 lb (226.80 g) flour
• 2 eggs at room temperature
• 6 oz (170.10) stoned dates
• 1/2 pt (284 ml) hot water
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• For the toffee sauce
• 3 large Medjool dates stoned
• 3/4 tsp flour
• 300 ml double cream
• 150 ml single cream
• 160 g butter
• 150 g molasses sugar
• 3/4 tsp vanilla
• Pinch of salt