for the 10th treat of Christmas, Valerie (who else?) gave to us: Sticky Toffee Pudding (yum yum!)

STICKY DATE PUDDING WITH TOFFEE SAUCE

TO DIE FOR (i promise!!!)

For Pudding:
1 3/4 cups packed pitted dates (about 10 ounces )
2 cups water
1 and 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs

For sauce:
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 and 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

Accompaniment: vanilla ice cream Make pudding

Direcitions:
· Preheat oven to 375°F and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
· Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes.
· Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
· While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
· Beat in eggs 1 at a time, beating well after each addition.
· Add flour mixture in 3 batches, beating after each addition until just combined.
· Add date mixture and with a wooden spoon stir batter until just combined well.
· Pour batter into baking pan and set pan in a larger baking pan.
· Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes.
· Remove smaller pan from water bath and cool pudding to warm on a rack.
· Make sauce while pudding is cooling:
o In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar.
o Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla.
o Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
· Cut warm pudding into squares. Serve pudding with ice cream and warm sauce. Serves 6 to 8.

Source: GourmetYou Asked For It; Dalvay By The Sea, Prince Edward Island, CanadaMay 1998

my mother made them in mini cheesecake tins for individual servings. TO DIE FOR. i promise!