1 ½ cups pitted dates (make sure they're pitted dates!)
1 ½ cups water
½ cup butter
1 tsp vanilla
2 cups brown sugar
3 eggs
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup whipping cream
½ cup butter
½ tsp vanilla
Generous pinch of sea salt
Instructions
• Spray a 9" x 13" pan with cooking spray and line with parchment
• Preheat oven to 350F
• Combine the dates with the water in a medium saucepan and bring to a boil
• Reduce heat and simmer gently about 10 minutes until most of liquid is evaporated or absorbed
• Puree (I use a hand blender and puree the dates right in the pot)
• Beat the butter in a stand mixer with 1 cup of the brown sugar until ight and creamy
• Add the eggs to the butter mixture, one at a time unti blended
• Stir the flour, baking powder, baking soda, salt and cinnamon in a bowl, and then stir into the butter mixture just until combined
• Add the dates to the butter mixture and mix until just combined (I don't wait until the dates have cooled because I'm usually in a hurry to get the cake on the table, but you can wait if you want)
• Bake in the centre of the oven for 35 to 40 minutes or until the top of the cake feels firm when gently pressed in centre
• While the cake is baking, make the toffee sauce
• Place cream, other cup of brown sugar, butter, vanilla and sea salt in a heavy saucepan and bring to a boil
• Cook and stir 3 minutes or until mixture comes together (reduce heat slightly and watch closely because the mixture can boil over)
• When cake is removed from the oven, prick the cake surface all over with a skewer and spoon over ½ of the toffee sauce
• Serve warm with vanilla ice cream and the remaining sauce drizzled on top
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2017/03/15/sticky-toffee-pudding-recipe/