Sticky toffee pudding

Pasos

1. Preheat the oven to 180 °C and butter a small gratin dish or four ramekins; the mold must be well greased so the pudding unmolds without sticking.
2. Cover the dates with just-boiling water, add the baking soda, and let steep until they become very soft and the liquid turns brown.
3. Mash the dates with their liquid to get a thick, still slightly textured puree; it should smell like caramel and cooked fruit.
4. Whisk the softened butter with the muscovado sugar until the mixture pales a bit and becomes creamy, then gradually beat in the eggs with the vanilla.
5. Add the flour, baking powder, and salt, mixing just until no dry streaks remain; the batter should remain soft and not be worked like bread dough.
6. Fold in the date puree, pour into the mold, and smooth the surface; bake for 30 to 35 minutes in a dish (20 to 25 minutes in ramekins), until the pudding is puffed, golden brown, and springs back gently when pressed.
7. During baking, prepare the homemade toffee sauce and keep it hot; it should be smooth, shiny, and thick enough to coat the back of a spoon.
8. Right out of the oven, lightly prick the hot pudding and drizzle it with a little sauce; let it absorb for a few minutes until the surface becomes shiny and sticky.
9. Serve warm with the remaining hot toffee sauce and a dollop of crème fraîche to balance the sweetness.