Sticky Toffee Date Pudding

Ingredients

1 ½ cup flour

½ teaspoon baking powder

¼ teaspoon baking soda

4 oz chopped dates

½ stick of butter

¾ cup dark brown sugar

¼ cup sugar

2 eggs

For the sauce...

4oz butter

½ cup cream

½ cup brown sugar

To make puddings...

Preheat oven to 180C (350F). Butter 4 ramekins. Sift together flour, baking powder, and baking soda. In a small saucepan simmer chopped dates and 1/2 cup of water for about minutes until most of the water is evaporated. Food process the date mixture to a smooth paste. In an electric mixer fitted with a paddle attachment beat butter and sugars on medium until light and fluffy. Add eggs and mix until combined. Slowly add flour mixture and mix until combined. Scrap down the sides then add warm date puree a little at a time beating after each addition until incorporated. Divide batter between ramekins filling about 3/4 full. Bake for about 30 minutes until a skewer comes out clean.

To make sauce...

In a small saucepan over medium heat stir together butter, cream, and sugar. Stir till sugar is melted then simmer for 10 minutes, stirring occasionally. Sauce should become thick, rich, and golden. 

To serve cut the tops off of the puddings. Then invert onto a plate then cut the puddings in half horizontally. Poor sauce on pudding and place top half back on. Serve with vanilla ice cream and more toffee sauce drizzled on top.