In England, many desserts -- such as this date-flecked cake soaked with a buttery, gooey sauce -- are called puddings.
| Ingredients for "pudding": |
| 8 ounces | Pitted dates, finely chopped |
| 1 ½ cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1 stick | Salted butter |
| 1 cup | Sugar |
| 2 | Eggs |
| 1 teaspoon | Pure vanilla extract |
| B.toffee Sauce, see below |
| B.toffee Small Bites or chopped B.toffee |
| Ingredients for B.toffee Sauce: |
| 2 sticks | Unsalted butter |
| 1 cup | Heavy cream |
| 1 cup | Packed light sugar |
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To make "pudding":
Preheat oven to 350 degrees.
Butter and flour an 8-inch round cake pan OR 4 medium ramekins. Set aside.
In a small bowl combine chopped dates and 1⁄2 cup boiling water. Set aside to soften for 10-15 minutes.
In a separate medium bowl whisk together flour, baking powder and set aside.
In a third bowl beat butter and sugar until light and fluffy, add eggs and beat well.
Add date mixture and vanilla and mix well.
Add batter to prepared cake pan or ramekins.
Bake until toothpick inserted into center comes out clean, 40-50 minutes.
Remove cake from oven. Poke holes all over cake. Pour B. toffee Sauce over cake.
Sprinkle liberally with B.toffee Small Bites or chopped B. toffee.
To make B.toffee Sauce:
Cook ingredients over high heat until melted and then simmer for 15-20 until a golden brown color.
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