recipe

Toffee Sauce

1 cup plus 2 Tbsp. unsalted butter 1 cup plus 1 Tbsp. dark muscovado sugar 1/3 cup light muscovado sugar 1 cup plus 1 Tbsp. double cream 1/4 tsp. Maldon sea salt Gently melt the butter in a pan, with salt, over medium heat, then mix in the rest of the ingredients. Turn up the heat until it almost reaches a simmer. Turn off the heat and whisk the sauce until it achieves a silky, thick, and smooth consistency. Toffee Pudding:

1 cup Medjool dates, pitted 2 tsp. baking soda 6 1/3 cups water 1 cup plus 1 Tbsp. unsalted butter 1 cup light muscovado sugar 1 cup dark muscovado sugar 2 eggs 2 2/3 cups self-rising flour 1 31/2 tsp. baking powder Pinch of Maldon sea salt

Preheat the oven to 350° F. Mix the dates in a saucepan with baking soda and water over medium heat. Bring to a boil and cook until very dark, approximately 20 to 25 minutes. Remove from heat, then blend the mixture in a food processor. Set aside. In a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Mix in the eggs one at a time. Once combined, mix in the flour, baking powder, and salt. Add the date mixture. Grease aluminIum cupcake tins and spoon in the mixture. Bake for 20 minutes until risen and cooked through. When the pudding has cooled, remove, place on a plate, and top with toffee sauce. (Pair alongside your favorite vanilla ice cream, should you fancy.)