Sticky toffee pudding

Preparing the date purée:

1. 1Roughly chop the dates and place them in a bowl.
2. 2Pour the boiling water over them.
3. 3Let sit for 10 minutes, then mash the dates with a potato masher (or a fork) until you get a rough purée.
4. 4Set the date purée aside.

Preparing the pudding:

1. 5Preheat the oven to 180°C.
2. 6In a large bowl, mix the butter and sugar.
3. 7Beat until the mixture is smooth and even.
4. 8Add the eggs and beat until well incorporated.
5. 9Add the flour and baking powder.
6. 10Mix until you get an even mixture.
7. 11Finally add the date purée and mix quickly until well incorporated into the batter.
8. 12Pour the pudding mixture into a cake pan and smooth the surface.
9. 13Bake for 35 minutes at 180°C or until a toothpick inserted in the center comes out clean.
10. 14While the pudding bakes, prepare the butterscotch sauce.

Preparing the butterscotch sauce:

1. 15Place all the ingredients in a saucepan over medium heat.
2. 16Once the butter has melted, stir and bring to a boil.
3. 17Simmer for 2 minutes, stirring once, then remove from the heat.

Final preparation:

1. 18Once the pudding is baked, take it out of the oven.
2. 19While the pudding is still hot, poke holes all over its surface with a toothpick.
3. 20Pour 120 ml of butterscotch sauce over the pudding's surface and let it soak in for 10 minutes.
4. 21Unmold the pudding.
5. 22Serve warm with the remaining warm sauce and vanilla ice cream.