Sticky Toffee Pudding

Directions

1. 1
   In a medium sauce pan over medium heat, bring water, baking soda and dates to a boil.
2. 2
   Boil for 2 minutes.
3. 3
   Remove from heat; stir in maple syrup.
4. 4
   Let it cool while making cake.
5. 5
   In a medium boil, stir together flour, baking powder and salt.
6. 6
   Set aside.
7. 7
   In a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy.
8. 8
   Beat in eggs one at a time.
9. 9
   Add half of the flour misture and beat until just combined.
10. 10
    Add the date-maple mixture and beat until just combined.
11. 11
    Add the remaining half of the flour mixture; stir until just combined.
12. 12
    Spoon the batter into a greased and flour bundt pan.
13. 13
    Bake 45-50 minutes or until knife inserted in center cones out clean.
14. 14
    Meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil.
15. 15
    Let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened.
16. 16
    When ready to serve, invert the cake onto a platter.
17. 17
    Drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half.
18. 18
    Sprinkle toffee chips and toasted pecans over top of cake.
19. 19
    Spoon reserved brown sugar-maple sauce over cake slices.