Sticky Toffee Pudding

Pudding Cake:
1 1/4 c all-purpose flour
1 1/4 c chopped, pitted dates
1/2 tsp baking soda
3/4 c warm water
1/2 tsp baking powder
1/2 tsp salt
3/4 c packed brown sugar
2 large eggs
1 1/2 tsp vanilla
4 Tbsp (1/2 stick) butter, melted
Toffee Sauce:
8 Tbsp (1 stick) butter
1 c packed brown sugar
2/3 c heavy cream

For the pudding cake: Combine dates with baking soda and water and set aside for 5 minutes. Meanwhile, whisk the flour, baking powder and salt together in a medium bowl.

In another bowl, mix dates and water mixture with eggs, vanilla and melted butter. Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed. Pour batter into greased and floured 8" square baking dish. Bakine in a 350 degree oven until the outer 2 inches develop small holes and the center has puffed and is firm to the touch, about 40 minutes.

For the toffee sauce: Melt butter in a medium saucepan over medium hear. Whisk in brown sugar until smooth. Continue to cook, stirring occasionally, until the sugar is dissolved and the mixture looks puffy, 3-4 minutes. Slowly pour in the cream, whisk just to combine, reduce the heat and simmer until frothy, about 3 minutes.

Liberally poke the top of the pudding cake with a paring knife or fork; pour the toffee sauce over the pudding cake and spread evenly. Cool for 10 minutes, cut into squares, and serve with vanilla ice cream.

Serves 8.

NOTES
From Kim.
Untried, though I know it's a favorite of Kim's.