Sticky Toffee Pudding

Ingredients for 8 servings:

• 225 g date(s), fresh or dried (pitted)
• 1 tsp baking soda
• 85 g butter, soft
• 170 g sugar
• 2 large eggs
• 170 g flour
• 1 tsp baking powder
• 1 vanilla pod(s)
• ¼ tsp cinnamon
• 2 tbsp drink powder (Ovomaltine)
• 2 tbsp natural yogurt
• 115 g butter
• 115 g brown sugar
• 140 ml cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Date pudding with caramel sauce

Preheat the oven to 180°C. Brush a baking dish with butter. Place the dates in a bowl with the baking soda and pour over 200ml of boiling water. Let stand for a few minutes until the dates are soft, then drain. Blend the dates in a food processor or with a hand blender until puree is formed. Cream the softened butter and sugar until light and fluffy. Add the eggs, flour, baking powder, scraped vanilla seeds, cinnamon, and Ovomaltine and mix well. Fold in the yogurt and pureed dates, then pour the mixture into the prepared baking dish and bake for 35 minutes, or until a toothpick inserted in the center comes out dry. While the pudding is in the oven, prepare the sauce. To make the pudding, combine butter, sugar, and cream in a saucepan and heat gently until the sugar has dissolved and the sauce has thickened and darkened. At the table, ladle the finished pudding from the baking dish onto plates and pour the caramel sauce over it.