Sticky Toffee Pudding Cake

Preheat your oven to 350°F (175°C).

Grease an 8-inch square baking dish and set aside.

Place the chopped dates in a heatproof bowl. Sprinkle with baking soda and pour over the boiling water. Let the mixture sit for a few minutes to soften the dates.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Gradually beat in the eggs until fully incorporated.

Fold in the self-rising flour and the date mixture (including the water) until just combined. Be careful not to overmix.

Pour the batter into the prepared baking dish, spreading it evenly.

Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly while preparing the sauce.

In a small saucepan, combine the brown sugar, butter, and evaporated milk.

Heat over medium, stirring frequently, until the mixture comes to a gentle boil.

Reduce the heat and simmer for 5 minutes, stirring occasionally, until thickened.

• • Remove from the heat and stir in the vanilla extract.

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Slice the warm cake into portions and drizzle generously with the caramel sauce.