Sticky Toffee Pudding with Brandy Sauce

Steps

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1. 1
   Stone the dates and cut them into small pieces.
   ▶ ≈1:15
2. 2
   Add 200ml water to a deep saucepan and bring to a boil, then add the chopped dates, stir well, and return to a boil.
   ▶ ≈1:39
3. 3
   Cover the pan, reduce heat to low, and simmer for 3 minutes to soften the dates.
   ▶ ≈1:54
4. 4
   Add bicarbonate of soda and stir vigorously—the mixture will fizz. Turn off heat, cover the pan, and allow to cool completely, about 10-15 minutes.
   ▶ ≈2:10
5. 5
   Combine soft butter and sugar in a mixing bowl, blend with a spatula until smooth, then whisk with a hand or electric whisk for 1 minute.
   ▶ ≈2:59
6. 6
   Beat in the vanilla extract, then add the 2 room temperature beaten eggs and whisk for 2 minutes until light and airy.
   ▶ ≈3:25
7. 7
   Sift in the flour and baking powder, then gently fold in with a spatula until smooth.
   ▶ ≈3:57
8. 8
   Add the cooled date mixture and gently fold in with a spatula. Cover the bowl and let rest for 10 minutes.
   ▶ ≈4:27
9. 9
   Preheat the oven to 160°C (320°F) or gas mark 3. Spoon the batter into greased pudding bowls, filling to about 13mm (half inch) from the top, and tap gently on the bench to level and release air bubbles.
   ▶ ≈5:09
10. 10
    Place the pudding bowls in the preheated oven and bake for 45 minutes. Test with a cocktail stick or wooden skewer; if it comes out clean, they are done.
    ▶ ≈5:57
11. 11
    Let the puddings rest on a wire rack for 10 minutes, then remove from the pudding tins.
    ▶ ≈8:04
12. 12
    Prepare the brandy sauce: Add cream, vanilla extract, 1 tablespoon of brandy, and powdered sugar to a bowl. Whisk with a hand or electric whisk until the cream thickens.
    ▶ ≈6:22
13. 13
    Plate the puddings on dessert plates with raspberries on the side and plenty of brandy sauce. If made in advance, microwave for 20 seconds before serving to warm through.
    ▶ ≈8:28