It’s dripping with a sweet toffee sauce and garnished with whipped cream… or even ice cream for those who want to take it up a notch!
Preheat oven to 350F and butter a 9.5” x 5” loaf pan.
Prepare the sticky toffee sauce first. Add heavy cream, brown sugar, golden syrup and salt to a medium sauce pan over medium heat. Stir as little as possible to avoid the sugar from crystallizing. Once the sugar dissolves, turn up the heat.
Begin to stir more frequently until sauce has thickened and become a dark amber colour. Remove from heat and stir in vanilla. Pour half of the sauce into the prepared loaf pan and place it in the freezer. Reserve the other half for serving.
For the pudding, place water and dates in a pot and bring to a boil. Remove from heat and stir in baking soda. Set aside.
In a small bowl whisk together flour, baking powder and salt.
In a separate bowl, cream butter and sugar with a handheld mixer until light and fluffy. Add quail eggs one a time, mixing thoroughly after each addition.
Add half the flour mixture and fold it in. Add the dates and water mixture and stir. And lastly, add the remaining flour mixture and fold, making sure not to over-mix.
Remove the loaf pan from the freezer and add the batter.
Bake for 50 minutes or until a toothpick inserted into the centre comes out clean.
Serve with sweetened whipped cream and enjoy!