Sticky date pudding with coconut toffee sauce

• 200 g pitted medjool datesroughly chopped
• 200 ml waterboiling
• 1 tsp baking soda
• 175 g all-purpose flour
• 1 tsp baking powder
• ½ tsp kosher salt
• 150 g dark brown sugar
• 75 g coconut oilmelted and cooled slightly
• 2 tsp vanilla extract
• 2 large eggs
• 400 ml full-fat coconut cream400ml can, well shaken
• 100 g dark muscovado sugar
• ¼ tsp flaky sea saltfor finishing

1. 1

   Preheat the oven to 180°C (350°F). Grease the 20cm (8-inch) square baking dish with a thin layer of coconut oil.

2. 2

   Place the chopped dates in the 2-liter saucepan. Pour the boiling water over them, stir in the baking soda (it will fizz up), and let the mixture sit for 10 minutes until the dates are very soft and the liquid looks dark and syrupy.

   Tip: The baking soda helps break down the dates into a sticky paste — don't skip it.

3. 3

   While the dates soak, whisk together the flour, baking powder, and kosher salt in the large mixing bowl. In a separate bowl or measuring jug, whisk together the dark brown sugar, melted coconut oil, vanilla extract, and eggs until smooth and combined.

4. 4

   Mash the soaked dates with a fork right in the saucepan until you have a rough, chunky paste — a few lumps are fine. Pour the wet sugar mixture into the dry ingredients and stir until just combined, then fold in the date paste and all of its soaking liquid. The batter will be quite loose and dark.

   Tip: Don't overmix — stir until you can't see dry flour streaks and stop.

5. 5

   Scrape the batter into the prepared baking dish and smooth the top. Bake for 22-25 minutes until the pudding is risen, firm around the edges, and a skewer inserted into the center comes out with just a few moist crumbs clinging to it. The top should look set and slightly crackled.

   Tip: Start checking at 22 minutes — overbaking will dry it out.

6. 6

   While the pudding bakes, make the toffee sauce. Combine the coconut cream and dark muscovado sugar in the small saucepan over medium heat. Whisk frequently until the sugar dissolves completely, then let it simmer for 6-8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and turns a deep amber caramel color. It will smell intensely buttery and toffee-like. Remove from heat.

   Tip: The sauce will continue to thicken as it cools — pull it off when it's pourable but visibly thickened.

7. 7

   Let the pudding cool in the dish for 5 minutes (it will sink slightly — that's perfect). Pour about half the warm toffee sauce over the top of the pudding, letting it soak in and pool around the edges. Cut into 6 portions, drizzle each serving with remaining sauce, and finish with a tiny pinch of flaky sea salt.

   Tip: Keeps covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 30-40 seconds and warm the sauce gently in a small saucepan before serving.

• saucepan (2-liter (2-quart))
• mixing bowl (large)
• baking dish (20cm (8-inch) square)
• whisk
• fork
• small saucepan (1-liter (1-quart))

Per serving

Nutritional values are estimates only.