Toffee Pudding

Ingredients

Toffee Pudding

• 1 teaspoon baking soda
• 1 (8 ounce) box chopped dates
• 2 cups boiling water
• 2/3 cup heavy cream
• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 1/2 cup butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3 1/2 cups self rising flour

Sauce

• 1 1/4 cups (packed) light brown sugar
• 1/2 cup heavy cream
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon vanilla extract

Directions

Toffee Pudding

1. Preheat the oven to 350 degrees F.
2. Grease a 10" springform pan.
3. Put the chopped dates in medium size saucepan.
4. Spring the baking soda onto the dates.
5. Boil 2 cups of water. Pour the boiling water over the dates in the saucepan. Set aside for one hour and let cool to room temperature.
6. Pour the heavy cream into a medium sized heavy bottom saucepan and heat over medium heat. Turn off and set aside.
7. In another saucepan, put the 1/2 cup butter and brown sugar. Bring to a boil, stirring. Cook for 2 minutes.
8. Remove from the heat, and using a whisk, stir in the warm cream. Set aside.
9. Using an electric mixer on medium speed cream the 1/2 cup butter and granulated sugar until creamy.
10. Beat in the eggs, one at at time. Beat for one minute.
11. Transfer this mixture to a large mixing bowl.
12. Continuing to use an electric mixer, add the flour and date mixture, alternately. Start with the flour and end with the flour. Mix in until combined.
13. Transfer the batter into the prepared pan and place into the preheated oven.
14. Bake for 45 minutes.
15. Cool in pan for at least one hour before serving.

Sauce

1. Using a small heavy bottom saucepan, bring the sugar, cream and butter to a boil over medium heat. Stir constantly.
2. Boil for 3 minutes.
3. Remove from heat and stir in the vanilla.
4. Let the sauce cool to room temperature before using.
5. You can make the sauce first, so that it will be just right when the toffee pudding is ready to eat.
6. This sauce is very nice when it is warmed up just before serving.