Sticky Toffee Pudding

• Vegetarian

• Produce

  • 1 1/4 cups Dates, pitted

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cup Brown sugar, packed
  • 3/4 tsp Salt
  • 3/4 tsp Vanilla extract

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Half and half

• Liquids

  • 1 cup Water

Found on recipegirl.com

Ingredients

• 1 1/4 cups roughly chopped pitted dates
• 1 teaspoon baking soda
• 1 cup boiling water
• 2 tablespoons butter- softened
• 1 cup packed brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup half and half
• 1 cup packed brown sugar
• 3 tablespoons butter
• 3/4 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees. To prepare the pudding cake:  Line an 8-inch springform pan with parchment paper and spray lightly with cooking spray. Place the pitted dates in a food processor and pulse until they resemble large crumbs and no large chunks remain. Place the processed dates in a small bowl, sprinkle with baking soda and set aside. Heat 1 cup of water to boiling and then add to dates and stir. In a large bowl, combine the butter, brown sugar and eggs; beat until just combined. Fold in the flour, baking powder, salt and date mixture. Pour the batter into the prepared pan and bake 40 to 50 minutes or until the center springs back when pressed slightly. Remove and cool on wire rack at least 10 minutes before removing from pan and serving. To prepare the toffee sauce:  Combine all ingredients in small saucepan and cook over medium heat stirring often until slightly thickened.  Allow to cool approximately 10 minutes before drizzling over the toffee pudding and serving.