Ingredients:
Toffee sauce:
1 1/2 cups cream
1 1/2 cups brown sugar
6 tablespoons butter
Method:
Add all ingredients to a pot and warm until the sugar has dissolved and the butter has melted. Set aside.
Pudding:
20 pitted dates, chopped
1 1/4 cups water
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
4 tablespoons melted butter
2 eggs
1 teaspoons vanilla
Method:
Heat the oven to 350 degrees with a cast iron skillet or 9x13 pan inside. Chop the dates and add them to a sauce pan with the water. Bring to a boil and reduce to a simmer. Cook for about 5 minutes, until the dates can be mashed with a spatula.
Add the dry ingredients to a bowl and whisk. Add the wet ingredients, including the mashed dates and combine.
Once the oven has heated remove the skillet and coat with butter, including the sides. Add the batter and spread evenly. Bake for 20-25 minutes, until the cake is just set.
While the cake is warm poke holes all over with a fork or a skewer. Pour half the sauce over the top and let it soak in.
Serve the pudding with extra sauce and fresh, unsweetened whipped cream.
