Sticky Toffee Pudding

1 tsp Baking Soda
1.25 cup (8 fl oz) Water, tap
.75 cup, pitted, chopped Dates
1 tsp Baking Powder
.75 cup Granulated Sugar
.25 cup Butter, salted
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
.5 cup Butter, salted
.5 cup 18% Coffee Cream
1 cup, packed Brown Sugar

Just enjoy

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. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of 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, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LIZZIEPOWELL.