Sticky Toffee Pudding with Butterscotch Sauce

Categories: pudding- mousse- flan

Ingredients

• 2 cups coarsely chopped pitted dates
• 2 1/2 cups water
• 2 tsp. baking soda
• 1 2/3 cup sugar
• 1/2 cup butter, softened
• 4 eggs
• 2 tsp. vanilla extract
• 3 1/4 cups all-purpose flour
• 2 tsp. baking powder
• Butterscotch sauce
• 7 Tbsp. butter
• 2 1/4 cups packed brown sugar
• 1 cup half-and-half cream
• 1 Tbsp. brandy
• 1/4 tsp. vanilla extract
• Whipped cream. optional

Directions

1. In a small saucepan, combine dates and water, bring to a boil. Remove from the heat, stir-in baking soda. Cool to lukewarm.
2. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
3. Transfer to a greased 13x 9-inch baking pan. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool slightly in pan on a wire rack.
4. meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in brandy and vanilla. Serve warm over cake. If desired, top with whipped cream.

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