Can be baked or made in crockpot, pairs well with vanilla ice cream / gelato recipe found in dessert section

Base (Sticky Date Cake)
• 11/2 cups (225g) chopped pitted dates
• 1 cup (240ml) boiling water
• 1 tsp baking soda (helps soften the dates)
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup (25g) cocoa powder
• 1 cup (120g) all-purpose flour
• 1/2 tsp baking powder
Zest of 1-2 oranges (depending on hou
strona vou want the flavor
• 1/4 cup (60ml) orange juice (freshly squeezed preferred)
• Optional: 1/2 cup mini chocolate chips or chopped dark chor
"ate

Toffee Sauce (goes in before cooking)
• 3/4 cup (180ml) heavy cream
• 1/2 cup (100g) brown sugar
• 1/4 cup (60g) butter
• Optional: 1-2 tsp orange zest or 1 Tbsp
orange liqueur (like Grand Marnier)

1. Prep the Dates:
• In a bowl, combine chopped dates, baking soda, and boiling water. Let sit for 10–15 minutes to soften.
• Mash lightly with a fork after soaking. Set aside.

2. Make the Toffee Sauce:
• In a small saucepan over medium heat, combine heavy cream, brown sugar, and butter.
• Stir until melted and smooth (3–5 minutes). Remove from heat.
• Stir in orange zest or liqueur if using. Set aside.

3. Make the Cake Batter:
• In a large bowl, cream butter and brown sugar until fluffy.
• Beat in the eggs one at a time, then add vanilla extract, orange zest, and orange juice.
• Stir in the mashed date mixture.
• Sift in the cocoa powder, flour, and baking powder. Mix until just combined.
• Fold in chocolate chips, if using.

4. Assemble in the Crock Pot: OR bake in cake pan
• Grease your crock pot (about 4–6 quart size) well with butter or nonstick spray.
• Pour in the cake batter and smooth the top.
• Gently pour the toffee sauce over the batter. Don’t stir — it will sink and form a gooey base as it cooks.

5. Cook:
• Cover with lid (place a paper towel under the lid to catch condensation).
• Cook on LOW for 2.5 to 3.5 hours or until the center is just set and a toothpick comes out with a few moist crumbs.
• Turn off the heat and let sit for 15–20 minutes before serving to thicken.

Baking Instructions
1. Preheat oven to 350°F (175°C).
2. Prepare the pudding batter as usual (with soaked dates, etc.).
3. Pour the batter into your greased cake tin.
4. Bake for 30-40 minutes, or until:
• A toothpick inserted comes out with moist crumbs (not wet batter),
• The top springs back lightly when touched.

Toffee Sauce
While the cake bakes, make your toffee sauce (usually butter, brown sugar, and cream). Once the cake is done:
• Poke holes all over the warm pudding with a skewer or fork.
• Pour half the sauce over the cake while still hot.
• Reserve the rest for serving.
Serving
Let it cool a bit, slice, and serve with more warm toffee sauce-h- "is points for vanilla ice cream or whipped sam.