Sticky Toffee Pudding

I fell in love with Sticky Toffee Pudding during my years in St. Andrews. It's the perfect cozy winter dessert and is scrumptious with with vanilla ice cream. I made it again yesterday for a dinner at a friend´s, and this time I remembered to take pictures.  

Here is what you need: I always default to using a scale instead of measuring cups, but if you are a measuring cup person, just stick these amounts into google. (Not pictured: 150ml - 1/4 pint cream)

Pre-heat oven to 180c/350 f
The first step is to simmer the dates for 5-10 minutes in just enough water to cover them.

When they are soft and start to come apart,  remove them from the pan and discard the cooking liquid.
 Puree the dates in a food processor and then process the date puree with the  only 7oz of sugar and only 7 oz of the butter. The remaining 4 ounces of butter and sugar will be used later to make sauce.

 Next add eggs and allspice (mixed spice if you are a Brit)

 Mix in the flour and that's it. The cake part is done and ready to be baked in a greased and parchment lined 20 x 30 cm / 8 x 10 in baking tin. This is a Jane Hornby recipe that says to bake for 30- 35 minutes. At 26 minutes, my poor pudding was a little too brown so start watching your oven from 24 minutes if it's a good oven.

While it bakes, melt the remaining butter and sugar together on low heat in a sauce pan for 5 minutes. Mix in 150ml of cream and simmer for 10 minutes until color darkens and sauce thickens.
Poor over the cake and it's ready to be served. Serve warm and enjoy!

(This piece is from Christmas Eve)