STICKY TOFFEE PUDDING

Steps:

• For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
• In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
• Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
• Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
• Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
• Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
• For the toffee sauce:
• While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
• To finish the pudding:
• Using a skewer or chopstick, poke holes in the pudding every inch or so.
• Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
• Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.