Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake (from The English Kitchen)

6 Tb soft butter

1/2 cup plus 1/3 cup dark brown sugar

1 cup plus a scant 1/4 cup self raising flour

1 Tb golden syrup (or light corn syrup)

2 Tb dark treacle or molasses

(You can sub 3 Tb of light molasses for both)

2 large eggs

2 tsp vanilla

1 cup pitted dried dates, chopped

1 Tb baking soda

For the Toffee Sauce:

1/2 cup light brown sugar

7 Tb butter

200ml heavy cream (measure with glass measuring cup)

Preheat the oven to 200*C/400*F. Grease a 9 inch round or square baking tin thoroughly with 1 Tb of the butter, then dust lightly with extra flour, tapping out any extra.

Cream together remaining 5 Tb butter with the sugar. Slowly beat in the golden syrup, treacle, eggs, and vanilla. Beat well. Turn down to low and carefully beat in the flour until totally combined.

Place the dates in a saucepan with 300ml of water and bring to a boil. Cook for several minutes until the dates have softened and the mixture is thickened. (My family doesn't like chunks, so I quickly pureed the dates here. Blender or food processor should work!) Stir in the baking soda while still hot and immediately add this mixture to the batter. Combine quickly and completely and spread it into the prepared tin. Bake for 30 to 40 minutes, or until the top is just firm to the top. Don't over cook.