Sticky Toffee Pudding Recipe

Ingredients (16)

• 454g pitted Medjool dates (16 ounces; about 3 cups)
• 2 cups (480ml) water
• 2 teaspoons baking soda
• 454g all-purpose flour (16 ounces; 3 1/2 cups), plus more for dusting
• 2 teaspoons baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 140g unsalted butter (5 ounces; 10 tablespoons), plus more for greasing, at room temperature
• 454g granulated sugar (16 ounces; 2 1/4 cups)
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 454g unsalted butter (1 pound; 4 sticks)
• 454g dark brown sugar (1 pound; 2 1/4 cups)
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon vanilla extract
• 1 cup (240ml) heavy cream
• Vanilla ice cream or whipped cream, for serving (optional)