1 cup (250 mL) Natural Delights Medjool Dates, chopped and pitted
¼ cup (60 mL) butter, softened
⅔ cup (150 mL) packed brown sugar
2 tsp (10 mL) vanilla
1 ⅓ cups (325 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
½ cup (125 mL) butter
1 ½ cups (375 mL) packed brown sugar
⅔ cup (150 mL) 35% whipping cream
¼ cup (60 mL) golden syrup
Preheat oven to 350 F (180 C).
To prepare Medjool date cake: In a saucepan, bring water and Medjool dates to a simmer. Cover and simmer for 2 minutes; set aside to cool.
Meanwhile, in a large bowl beat butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, whisk together flour, baking powder and soda. Stir into butter mixture until well combined. Stir in cooled Medjool date mixture until no streaks remain.
Spread into parchment paper lined loaf pan. Bake for about 35 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for about 15 minutes before turning out to serve.
To prepare butterscotch sauce: In a saucepan, set over medium heat; bring butter, sugar, cream and golden syrup to boil. Reduce heat and simmer, stirring occasionally for 3 minutes.
Slice toffee pudding and spoon sauce over each slice to serve.
Tip: To make individual sticky toffee puddings divide batter among 14½ cup (124.5 mL) ovenproof tins or ramekins and bake on baking sheet for about 16 minutes or until tester inserted in centre comes out clean.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2013/11/les-petits-chefs-have-a-date-with-emily-richards/