Sticky Toffee Pudding

• 4 tb Butter, room temperature
• 3/4 c Granulated sugar
• 2 c Flour
• 1 ts Baking powder
• 1 Egg, lightly beaten
• 3/4 c Pitted dates
• 1 c Boiling water
• 1 ts Baking soda
• 1 ts Vanilla
• Toffee sauce:
• 3 tb Butter
• 5 tb Brown sugar
• 2 tb Heavy cream

Instructions

1. 1

   Soften the butter in a large mixing bowl, then add the sugar; cream them until pale and light.

2. 2

   Sift the flour and baking powder onto a plate.

3. 3

   Beat the egg with a little flour, into the creamed mixture.

4. 4

   Continue beating for a few minutes before mixing in the rest of the flour.

5. 5

   Flour the dates lightly and chop finely.

6. 6

   Put into a bowl and pour the boiling water over them.

7. 7

   Mix in the baking soda and the vanilla.

8. 8

   Gradually blend this mixture into the batter, mixing in well.

9. 9

   Transfer to an 11-by-7-inch, lightly greased cake pan, spreading out evenly.

10. 10

    Bake in a 350-degree oven for 40 minutes.

11. 11

    To make the toffee sauce, melt the butter in a small saucepan and add the sugar and the cream.

12. 12

    Simmer gently for 3 minutes.

13. 13

    Cut the hot pudding into squares and cover with the sauce.

14. 14

    Place under a hot broiler until it bubbles.

15. 15

    Take care, as it burns easily.

16. 16

    Serve at once.

17. 17

    6 to 8 servings