Sticky Toffee Pudding (Australian)

3/4 cup pitted and chopped dates
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup butter, softened
3/4 cups granulated sugar
1 large egg, lightly beaten

Toffee Sauce:
3 tablespoons butter
5 tablespoons firmly packed brown sugar
2 tablespoons heavy cream
Additional heavy cream for accompaniment (optional)

Heat oven to 350 degrees F (175 degrees C). Lightly grease an 11 x 7-inch baking pan; set aside.

Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla extract; set aside.

Whisk the flour and baking powder together in a small bowl; set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture and mix well. Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.

Toffee Sauce: Melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes. Prick the top of the hot pudding with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Watch carefully, as it burns easily.

Serve warm drizzled with heavy cream or, if desired, whip the unsweetened cream and dollop it on top of the pudding.

Makes 6 to 8 servings.