Sticky Toffee Pudding Cake

Ingredients

• Servings: 1
• 1 3/4 cups pitted, chopped dates
• 1 teaspoon baking soda
• 3/4 cup boiling water
• 1/3 cup butter
• 3/4 cup white sugar
• 2 eggs, beaten
• 1 1/8 cups self-rising flour
• 3/4 cup packed brown sugar
• 1/3 cup butter
• 2/3 cup evaporated milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• in a small bowl combine the dates and baking soda. pour enough boiling water over the dates to just cover them.
• cream 1/3 cup of butter with the white sugar until light. beat in the eggs and mix well to combine.
• add the flour and date mixture (including water) to the egg mixture and fold to combine. pour the batter into the prepared baking dish.
• bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. let cool slightly and prepare the sauce.
• to make caramel sauce: in a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. cook over medium heat and bring to boil. turn heat down and simmer for 5 minutes, stirring occasionally. remove from heat and stir in the vanilla. pour the sauce over individual servings of warm cake.