list of ingredients

• 1 cup & 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ¾ cup pitted dates
• 1 ¼ cups boiling water
• 1 teaspoon baking soda
• ¼ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg, lightly beaten

toffee sauce

• 1 teaspoon vanilla
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 cup packed light brown sugar
• ½ cup pecans
• 1 cup heavy cream & 2T Sugar, whipped

DIRECTIONS

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Finely chop the dates. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl with an electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stir constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. After the cake is cool, cut slices and drizzle with toffee sauce, top with a spoonful of sweetened whipped cream.

*recipe photo from whatjessicabakednext.com/