Sticky Toffee Pudding

Sticky Toffee Pudding

Cake

2 ½ cups water

10 oz pitted dates chopped

2 tsp baking soda

½ cup unsalted butter

1 1/3 cup brown sugar

4 eggs

2 tsp vanilla extract

3 cups all-purpose flour

Toffee sauce

1 cup brown sugar

1/3 cup half and half or heavy cream or water

1/3 cup butter

2 tsp vanilla extract

Cake

1.Put oven rack in middle position and preheat oven to 350°f. Butter and flour your choice of cake pan or Bundt cake mould or muffin tin

2. Place the water and dates in a large heavy bottom, bring to a boil, and cook until dates are pureed. Add baking soda

3. Remove from heat; add the butter, brown sugar, eggs (one at a time, mixing all the while until all traces are gone), flour and lastly the vanilla extract.

4. Pour into pan; bake 30 to 45 minutes, until the centre bounces back

Toffee sauce

To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the vanilla extract

Serve warm with whipped cream or an excellent vanilla ice cream