Sticky Toffee Pudding

Preheat oven to 180°C

Grease a baking dish or individual ramekins

Chop the Medjool dates into small pieces

Mix the boiling water with the chopped dates and let sit for 10 minutes

In a bowl, cream together the butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the date mixture and vanilla extract.

In another bowl, sift together the flour and baking powder.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared baking dish or ramekins.

Bake for 25-30 minutes or until a skewer inserted comes out clean.

While the pudding is baking, make the toffee sauce by combining heavy cream and dark brown sugar in a saucepan over medium heat.

Stir until the sugar has dissolved and the sauce is smooth and slightly thickened.

Serve the warm pudding drizzled with the toffee sauce.