First pitted the dates, heat the water, pour it over the dates and let stand for 10 minutes, then blend everything together until you get a puree.
In a separate bowl, whisk the brown sugar (I used muscovado, so it is so dark and sandy) with the very soft butter, then add molasses (I used honey), flour, yeast and eggs.
Finally, also incorporate the date puree.
Pour the mixture into the buttered mold and level it well with a spatula, then bake for about 40 minutes in a preheated static oven at 180 ° C.
In the meantime, prepare the caramel sauce: put cream, butter, molasses and sugar in a saucepan, on the fire, and stir for 1-2 minutes, until it thickens slightly, then turn off.
Once the cake is out of the oven, let it cool before turning it out, then cut it into 12 cubes and drizzle with part of the sauce, which must be absorbed by the dough.
The sticky toffee pudding is ready, serve it with a scoop of ice cream and some more sauce.
