Sticky Toffee Pudding
The incredibly smooth texture of this sticky toffee pudding is the result of soaking finely chopped dates in hot tea.
Combine dates and tea in a bowl and soak for 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
Grease an 8-inch round cake pan and line with parchment paper.
Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy.
Beat in eggs one at a time mixing well after each addition.
Sift in flour and baking powder and fold into the mixture.
Add baking soda vanilla and espresso granules to the date-tea mixture.
Add mixture to the batter and stir to produce a loose soft dropping consistency.
Pour into the prepared pan.
Bake in the preheated oven until a skewer inserted in the center comes out clean 1 to 1 1/2 hours.