Sticky Toffee Pudding

This decadent dessert is so easy to make and bound to please all.

Serves: 8-10

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients
Cake

1 1/2 cups chopped pitted dates
1 1/2 cups milk, almond milk or water
1/2 tsp. baking soda
1/4 cup butter or vegan butter, cubed and softened
1/4 cup brown sugar, unpacked
1/2 cup chopped pecans, toasted (or more)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/4 cups flour

Toffee Sauce

1/4 cup golden syrup or brown rice syrup
1/4 cup brown sugar, unpacked
3 tbsp. butter or vegan butter
1 tbsp. vanilla extract
1 tbsp. milk or almond milk
1-2 tbsp. brandy (optional)
salt, to taste

Garnish
toasted pecans
vanilla ice cream, vegan ice cream, frozen yogurt
extra toffee sauce

Directions

1. Grease a 9-inch pie dish with butter or margarine.
2. In a medium pot, heat milk and dates on low-medium heat until mixture comes to a gentle boil.  Cook for about 1-2 minutes, until that the dates soften.  Remove from heat and stir in baking soda.
3. Add butter and sugar to the warm date mixture.  Let butter melt and then stir lightly.
4. Then add flour, cinnamon, salt and pecans to the mixture.  Stir only until combined, then transfer mixture into the prepared dish.
5. Bake in a preheated oven at 350F for 25-30 minutes, or until an inserted toothpick is removed cleanly.
6. Remove from the oven and poke holes all over the cake using a toothpick or knife.
7. Make toffee sauce about 5 minutes before the cake is done.  Mix all ingredients together in a small saucepan and bring to a low simmer over medium heat.  Stir frequently to avoid burning.  As the sauce heats, it will become slightly thicker.
8. Pour sauce over the cake and spread to the edges with a spoon, allowing it to soak into the cake.  If desired, reserve some sauce to drizzle over the ice cream when dessert is plated.
9. Cut into squares and serve warm cake topped with a scoop of vanilla ice cream, frozen yogurt or vegan ice cream, toasted pecans and extra toffee sauce.

Recipe from ohsheglows.com