Sticky Toffee Pudding

Sticky Toffee Pudding  
     

1 c. boiling water

1 c. finely chopped dates

1 c. butter, softened and divided

1 c. firmly packed light brown sugar, divided

1 egg

1 c. cake flour

1 tsp. baking powder

1/4 tsp. salt, divided

1 tsp. vanilla extract

1/4 c. heavy cream

1/2 c. toasted pecans, chopped (opt.)

Garnish: whipped cream

Preheat oven to 350. Grease an 9x9-inch baking dish; set aside.

In a small bowl, pour the boiling water over the dates; set aside. In a large bowl and using an electric mixer at medium speed, cream 1/2 c. butter and 1/4 c. brown sugar for 4 minutes, until pale in color. Beat in the egg, then scrape down the sides.

Gradually add the flour, baking powder, and 1/8 tsp. salt, and mix until well combined. Add the vanilla extract and the dates with the water, and stir until well combined.

Pour the batter into the prepared pan, and bake for 30-35 minutes or until firm.

In a small saucepan over medium heat, cook the remaining 1/2 c. butter, remaining 3/4 c. brown sugar, cream, and remaining 1/8 tsp. salt for six minutes. Stir in the pecans.

Using a 2-1/4-inch round cutter, cut 12 rounds of cake. On each serving plate, stack two rounds, and top with toffee sauce. Garnish with whipped cream, if desired. Serve immediately.

*Note: I doubled the cake, but a single batch of the toffee sauce is plenty!