Sticky Toffee Pudding and Sticky Toffee Sauce
12 ounces pitted dates (about 2 cups), chopped
1 cup boiling water
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla
2 1/2 cups whipping cream, divided
1 cup sugar
1/2 cup unsalted butter
1/2 cup light corn syrup
Place chopped dates in medium bowl. Pour 1 cup boiling water over, stir and let stand until cool.
Preheat oven to 350 degrees. Butter and flour 9x9x2" metal baking pan. Whisk flour, baking powder, baking soda and 1/2 teasponss salt in another medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add brown sugar and beat until blended (mixture will be grainy). Beat in eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Stir in flour mixture in 4 additions alternately with date mixture in 3 additions, beginning and ending with flour mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 40 minutes. Spoon 1/2 cup warm Toffee Sauce over cake spreading evenly. Bake until sauce is thick and bubbling, about 8 minutes.
Cool cake in pan until lukewarm. Cut into rectangles. Serve cake warm or at room temperature with remaining warm Toffee. Sauce.
For Toffee Sauce:
Bring 1 1/2 cups cream, sugar, butter and corn syrup to boil in heavy large saucepan over medium high heat, stirring until sugar dissolved and butter melts. Reduce heat to medium andn boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
Remove sauce from heat. Whisk in remaining 1 cup cream (mixture will bubble vigorously). Strain into medium microwavable bowl.. Rewarm sauce as needed, in microwave.