Sticky Toffee Pudding

Directions

1. 1
   Preheat oven to 350F.
2. 2
   FOR CAKE:.
3. 3
   Butter 9X9 pan, line with parchment, butter again.
4. 4
   Combine dates and boiling water in food processer: puree, let cool.
5. 5
   In a bowl mix flour, salt and baking powder.
6. 6
   Set aside.
7. 7
   In another bowl beat brown sugar with two eggs.
8. 8
   Add half the flour, beating to blend.
9. 9
   Add remaining eggs, beat.
10. 10
    Add remaining flour.
11. 11
    To the date puree, add coffee granules and baking soda, stirring to dissolve.
12. 12
    Pour date mixture into batter and beat to blend.
13. 13
    Pour batter into prepared pan.
14. 14
    Bake 45m to 1 hour, until tested comes out clean.
15. 15
    FOR CARAMEL SAUCE:.
16. 16
    Combine all ingredients in a heavy pan.
17. 17
    Bring to a boil, stirring, then reduce heat.
18. 18
    Simmer 5 minutes, stirring continuesly.
19. 19
    Remove cake from pan.
20. 20
    Cut in half horizontaly, keeping both halves together.
21. 21
    Then cut into 16 squares, making 32 pieces.
22. 22
    Serve warm.
23. 23
    Place each piece on a plate, spooning 3 T warm sauce over the top of each.
24. 24
    Sore any leftover cake and sauce separately.