Sticky Toffee Pudding:
2½ hours 1½ hours prep
8 ounces dates, finely chopped (about 1¼ cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
powdered confectioners' sugar
whipped cream or vanilla ice cream
Preheat oven to 350°F.
Butter 9-inch-diameter springform pan.
Line bottom of pan with parchment paper; butter parchment.
Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
Add half of flour and beat to blend.
Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
Add remaining flour and beat until blended.
Combine instant coffee and baking soda in small bowl.
Pour into date mixture, stirring to dissolve coffee granules.
Add date mixture to batter and beat to blend.
Pour batter into prepared pan.
Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
Cool pudding until just warm; unmold; sprinkle with powdered sugar.
Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.