Sticky Toffee Pudding

For this recipe you’ll need:

For the cake:

• 12 ounces dates, pitted and roughly chopped

• 2 1/2 cups water

• 2 teaspoons baking soda

• 3 1/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1 stick softened butter, cut into pieces

• 1 2/3 cup granulated sugar

• 4 eggs

• 2 teaspoons vanilla extract

For the butterscotch sauce:

• 2 1/4 cups light brown sugar
• 7 tablespoons butter
• 1 cup half & half
• 1 teaspoon brandy
• 1/4 teaspoon vanilla extract

For garnish:

• 1 cup heavy cream whipped to medium peaks

Directions:

1. Preheat the oven to 350 Butter a 13 x 9-inch baking pan and cover the bottom with parchment. Butter the parchment and set aside.

2. Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (mixture will foam up). Set aside.

3. Combine the flour and baking powder in a bowl.

4. Place the butter in a large mixing bowl and whip with an electric mixer until light and fluffy. Add the sugar to the butter and cream until fluffy. Add the eggs one at a time, and mix until combined. Mix in vanilla.

5. Add about 1/3 of the flour mixture and 1/3 of the dates and water, and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter.

6. Pour into the prepared pan and bake about 40 minutes, or until firm and set in the center. Allow to cool in the pan.

7. Once cool, invert onto a sheet tray and peel off the parchment paper.

8. To prepare the butterscotch sauce, combine the brown sugar, butter, half and half and brandy in a saucepan and bring to a boil. Continue to boil for 3 minutes. Remove from the heat and stir in the vanilla.

9. When ready to serve pudding, preheat the oven to 400°.

10. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and the cake is heated through, about 5 minutes.

11. Cut into squares and serve with a dollop of the whipped heavy cream.