Sticky Toffee Pudding

1. Combine dates and tea in a bowl; set aside to soak for 15 minutes.

2. Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.

3. Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.

4. Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.

5. Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.

6. When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.

7. Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Tips

It's very important to finely chop the dates before soaking to obtain a smooth consistency.

Lyle's Golden syrup is widely available online and specialty food stores. Light corn syrup may be used in place of golden syrup, if preferred. 

Editor's Note:

The original recipe is in metric. If you have a scale, the metric measurements for the pudding are: 225g chopped dates, 300ml hot tea, 110g unsalted butter, 175g sugar, and 250g flour. For the hot toffee sauce you will need 110g unsalted butter, 175g brown sugar, 110g white sugar, 300g golden syrup, and 250ml cream.