Sticky Toffee Pudding

"pudding" Ingredients:

unsalted butter for baking dish

1 cup and 1 tablespoon all purpose flour

1 teasoon baking powder

3/4 cup pitted dates

7 tablespoons unsalted butter

3/4 cup sugar

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

1-1/4 cup boiling water

Toffee Sauce

5 tablespoons brown sugar, packed

2 tablespoons heavy cream

whipped cream for topping

Directions:

Heat the oven to 350° F. Butter an 8x8" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. 

Chop the dates fine; toss with 1 tablespoon flour in a small bowl. 

(I bought my dates already chopped at wally world. :) )

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy.

 Beat in the egg along with a little of the flour mixture; beat for 1 minute.

 Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine (this will be black in color, don't stress about it! ); add to batter, beating until well blended. 

Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. 

I double to toffee sauce recipe, to have more on hand.

Store extra sauce in fridge for ice cream topping.. ;)

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I have been told by my British friends that custard, ice cream or heavy whipping cream is good with this..