Sticky Toffee Pudding

Ingredients

• 1.75 cups pitted , chopped dates
• 1 teaspoon baking soda
• 0.75 cups boiling water
• 0.33 cups butter
• 0.75 cups white sugar
• 2 large eggs
• 1.13 cups self-rising flour
• 0.75 cups packed brown sugar
• 0.33 cups butter
• 0.67 cups evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

2. 2

   In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

3. 3

   Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.

4. 4

   Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.

5. 5

   Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.

6. 6

   To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.