Sticky Toffee Pudding - dates

Method

• In a medium bowl, place chopped dates and pour boiling water over and allow to stand until cool.
• Preheat oven to 350F.
• Butter and flour 9x9x2" square metal pan.
• In another medium bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt; set aside.
• In a large bowl, beat butter until light and fluffy.
• Add brown sugar and beat until well combined (mixture will look grainy).
• Beat in eggs one at at time, mixing well after each addition.
• Stir in vanilla.
• Stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.
• Transfer batter to prepared pan.
• Bake for 40 minutes or until toothpick inserted in center comes out clean.
• Spoon 1/2 cup Toffee Sauce over cake, spreading evenly over cake.
• Bake until sauce is thick and bubbly, about 8 minutes.
• Cool cake in pan until lukewarm or room temperature and serve with remaining Toffee Sauce.
• To Make Toffee Sauce:.
• In a large heavy sauce pan bring 1 1/2 cups cream, sugar, butter and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.
• Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
• Remove sauce from heat.
• Whisk in remaining 1 cup of cream (mixture will bubble vigorously).
• Strain into medium microwave-proof bowl.
• To Make Ahead: Can be made ahead 3 days in advance.
• Cool, cover and refrigerate.
• Rewarm in microwave at 15 second intervals.