Sticky Toffee Pudding

Sticky Toffee Sauce Ingredients:

• 1/4 cup unsalted butter
• 2 cups whipping cream
• 1 cup, packed dark brown sugar

Pudding Ingredients:

• 8 ounces Medjool dates, finely chopped (about 1 1/4 cups packed)
• 1 cup boiling water
• 1/2 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 4 large eggs
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1 teaspoon baking soda
• 2 tablespoons instant coffee granules

Directions:

1. Spray an 8 inch square glass baking pan with cooking spray or grease with butter.
2. Mix flour and baking powder and set aside.
3. Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
4. Now preheat the oven to 350° F.
5. Using electric mixer, beat butter and sugar in large bowl to blend. Be sure to scrape down the sides of the bowl as you blend.
6. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
7. Add half of flour and baking powder and beat to blend.
8. Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of bowl, often.
9. Now add the remaining flour and beat until blended.
10. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly.
11. Add the date mixture to batter and mix well until evenly combined.
12. Pour the batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour.
13. Let the cake cool in the pan. After it has cooled. Poke holes all over the cake with a skewer or toothpick.
14. Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes.
15. When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake.
16. Serve the cake warm with vanilla ice cream or whipped cream.