A great recipe for some Sticky Toffee Pudding!

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1 ½ cups water
10 oz. pitted dates - chopped
2 tsp. baking soda.
½ cup unsalted butter
1 1/3 cups sugar
4 eggs.
3 cups unsifted all purpose flour
2 tsp. vanilla extract
2 tsp. baking powder
1 cup brown sugar
1/3 cup butter
1/3 cup half and half cream.
2 tsp. vanilla extract.

Preheat oven to 325 degrees.
Grease a 13 x 9 baking pan.  Line bottom with waxed paper. Grease paper.

Put chopped dates in a pot with water and bring to a boil. Stir in the soda and set aside for approx. 15 mins.  Blend mixture to remove any large pieces of dates.

Cream butter, add sugar and beat until creamed. Continue beating, adding eggs one at a time until light and fluffy, add vanilla.  Mix in flour and baking powder, alternating with dates.

Bake 40 – 45 mins – until firm, cool in pan on a wire rack.
Invert cake onto rack, remove paper, invert cake again.
Cover and chill.  Cut in squares, cover with warm sauce.
(Pudding can be pierced with a tooth pick and then pour the sauce over if desired)

Sauce.
Put last four ingredients in pot and boil for 3 mins.
 

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