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Pudding
Sticky Chocolate Toffee Sauce
Heat the boiling coffee, then add chopped dates and baking soda. Cook until the dates are soft and jammy, with most of
the liquid gone.
Mash lightly so it becomes soft and homogenous, then let it
cool slightly.
In a bowl, whisk softened butter and brown sugar until creamy.
Add eggs one at a time, whisking well.
Whisk in molasses, vanilla, and the date mixture.
Fold in the flour, baking powder, and salt just until combined.
Transfer to a greased 9 inch cake tin.
Bake for 25 mins at 180°C until risen and bouncy, with sticky crumbs on a skewer.
For the sauce, heat the cream until steaming, pour over chopped chocolate, and let sit a minute.
Stir into a smooth ganache. In a pan, melt brown sugar,
then add butter and stir until glossy again.
Add molasses, sea salt, and the ganache and whisk until
silky and pourable.
Pour the warm chocolate toffee sauce generously over the
warm pudding.
Serve immediately for peak gooey decadence.