Sticky Toffee Pudding

By kstatern

Ingredients

• Toffee Sauce:
• 8 oz.pitted dates, chopped
• 1 1/4 c boiling water
• 1/3 c softened butter ( 3`1/2 T for batter, rest to butter pan)
• 1 c dark brown sugar
• 2 eggs
• 2 T dark molasses
• 1 T Lyle's Golden syrup
• 1 t vanilla
• 2 c self rising flour
• 1/2 c sugar
• T butter
• 6 oz. cream

Preparation

Step 1

In. bowl, cover dates with boiling water. Set aside. Preheat oven 375 degrees. Place roasting pan filled with 1 " water on oven. Butter 9x9" pan. Dust with flour. In bowl with electric mixer, besat 3 1/2 T butter with sugar until combined. Beat in eggs, one at a time. Add molasses, golden syrup and vanilla. Mix until just combined. On low speed, add flour. In food processor, puree dates. Stir in 1 T baking soda. Pour into prepared pan and bake 35 minutes until top is firm. Remove from oven and cool slightly. Meanwhile, make sauce. In suacepan over med heat mealt sugar and butter until amber. Watch closely so it doesn't burn. Slowly mix in cream. Be careful as it will bubble. Once all cream is added cook mixture until it is thick anough to coat a spoon. Cut cake into squares and serve with sauce and vanilla ice cream.