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Sticky Toffee Pudding Cake

"This version is rich with dates. A pudding cake with caramel sauce served over the top."

Ingredients :

• 1 3/4 cups pitted, chopped dates
• 1 teaspoon baking soda
• 3/4 cup boiling water
• 1/3 cup butter
• 3/4 cup white sugar
• 2 eggs, beaten
• 1 1/8 cups self-rising flour
• 3/4 cup packed brown sugar
• 1/3 cup butter
• 2/3 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 9M	Ready in : 1H5M

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Notes :

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