Sticky Toffee Pudding Cake

Cake:

1 cup pitted dates

1 tsp baking soda

2 cups boiling water

1/2 cup butter

1 1/2 cup sugar

2 eggs

3 cups flour

Toffee:

1/2 cup butter

1 cup brown sugar

1 1/2 cups 35% cream

Whipped Cream:

2 tbsp icing sugar

1 cup 35% cream

Preheat oven to 350°F. Butter a 9” x 13” pan.

In a bowl, add dates and sprinkle with baking soda. Pour the boiling water over the dates and let the mixture sit while you complete the next step.

Cream butter and sugar for a few minutes with a hand mixer. Beat in eggs, one at a time. Add the flour.

Using a blender, mix together the date mixture. Add it to the flour mixture and fold. Pour the batter into buttered pan. Bake for 40 minutes or until a toothpick comes out clean.

While the cake is baking, make the toffee. In a pot, combine butter, brown sugar, and cream. Bring to a boil and stir to keep the toffee from sticking to the bottom. Set aside.

For the whipped cream, add the icing sugar to the cream and whip into soft peaks.

Once the cake has been baked, poke holes with a skewer all over the cake. Pour half of the toffee sauce over the cake and place the cake back in the oven for another five minutes.

Serve the cake warm. Cover with warm toffee sauce to taste and top with a dollop of whipped cream.

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