Sticky Toffee Pudding

Directions

1. 1
   Preheat oven to 350 degrees. Butter a bundt pan.
2. 2
   Combine in a small saucepan: pitted dates, coarsely chopped, and water. Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes. They will be nice and plump. Remove from heat and stir in baking soda. Set aside.
3. 3
   In a small bowl, whisk together the all-purpose flour, baking powder, and spices.
4. 4
   In a large bowl, beat the brown sugar and butter on high speed, until lightened in color and fluffy. Beat in eggs (one at a time) and vanilla.
5. 5
   Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish.
6. 6
   Bake for about 35 minutes. You can check on your cake; if it looks a bit unsettled in the middle, keep it in for about 5 minutes more.
7. 7
   Cool on a rack until it comes to room temperature if you are serving it later, or wait for 10 minutes and run a knife around the edge of the dish, then turn out the pudding and invert onto the rack, right side up, to cool slightly.
8. 8
   Serve warm, each serving covered generously with warm Butterscotch Sauce. (You'll need to make that recipe as well!)