Sticky Toffee Pudding - Loving Hospitality

Ingredients

• 225 g whole medjool dates, pitted and finely chopped
• 175 ml boiling water
• 175 g self-rising flour
• 1 teaspoon baking soda
• 1 teaspoon of vanilla extract
• 2 Eggs
• 85 g butter, softened
• 140 g dark brown sugar
• 2 tablespoons molasses
• 100 ml milk
• For the Toffee Sauce:
• 225 ml heavy whipping cream
• 175 g brown sugar
• 50 g butter
• 1 tablespoon molasses