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A moist sponge with chopped dates drenched in hot toffee sauce — a British winter dessert.
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Sticky toffee pudding is a warm dessert of moist, sweet cake made with dates, covered in a toffee sauce of dark sugar, butter, and cream. It's said to have spread from a hotel in the Lake District in the 20th century and is now a standard finale at pubs and restaurants, served with vanilla ice cream or custard.
Chop the pitted dates, bring to a boil with the water, add a little baking powder, and let cool.
Cream 60g butter with 80g dark sugar, add the eggs one at a time, and add the vanilla.
Mix in the flour and remaining baking powder, then add the dates with their liquid.
Pour into a pan and bake at 180°C for 30–35 minutes.
Boil the remaining butter, dark sugar, and cream in a pan for 3 minutes until thick to make toffee sauce.
Poke holes in the hot cake with a skewer, soak with half the sauce, cut into portions, and pour over the rest.