Sticky Toffee Pudding

Soak the dates in boiling water for 15–20 minutes until soft.

In a mixing bowl, beat the soft butter with the brown sugar using a paddle attachment (preferred over a whisk) for about 5 minutes until creamy.

Add the eggs and beat well until fully combined.

Blend the soaked dates with their water and the milk using a blender until smooth.

Add the date mixture to the butter mixture and stir to combine.

Add the flour, baking powder, and a pinch of salt, then gently fold the mixture until just combined (avoid overmixing).

Pour the batter into a greased baking pan (or one lined with parchment paper).

Bake in a preheated oven at 170°C (top and bottom heat + fan) for 25–30 minutes or until done.

Once out of the oven and still hot, pour the caramel sauce directly over the cake.

Serve warm with whipped cream or a scoop of vanilla ice cream.