Sticky Toffee Pudding

This is really a cake not a pudding. This recipe has many variations. Here cream, butter and sugar give it irresistible, gooey and rich topping.

• Ready In: 5 hrs
• Serves: 15

Ingredients

• 1  teaspoon baking soda
• 1 (8 ounce) box  chopped dates
• 2  cups boiling water
• 2⁄3 cup heavy cream
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  cup  firmly packed brown sugar
• 1⁄2 cup butter
• 1 1⁄2 cups granulated sugar
• 2  large eggs
• 3 1⁄2 cups self-rising flour

Directions

1. Sprinkle baking soda over chopped dates in a bowl.
2. Cover with boiling water and cool for 1 hour.
3. Prepare toffee by heating heavy cream in a saucepan and set aside.
4. Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
5. Remove from heat, stir in cream and set aside.
6. Heat oven to 350 degrees.
7. Grease a 13x9-inch baking pan.
8. Beat ½ cup butter and sugar in a mixer bowl until fluffy.
9. Add eggs and beat 1 minute.
10. Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
11. Pour into prepared pan.
12. Bake for 45 minutes.
13. Cool in pan for 1 hour.
14. Pour toffee over cake in pan.