My Sticky Toffee Pudding consists of a soft sponge cake made with finely chopped Palestinian Medjool dates soaked in a coffee syrup. The sponge is then soaked in a luscious butterscotch sauce giving it a glossy, velvety finish. Typically served warm, it’s often accompanied by vanilla ice cream or custard, creating a perfect balance of warm and cold, sweet and creamy! Get your hands on this indulgent recipe by downloading it today.