Sticky Toffee Pudding Cake Recipe

Ingredients

1 3/4 cups dates, pitted and chopped
1 teaspoon baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs
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
1 1/2 cups boiling water to cover

Directions

Preheat oven to 350 degrees F (175 degrees C).

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 one 8 inch round baking pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.

To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/3 cup butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.