Sticky Toffee Pudding

Molly got herself a new chair this weekend thanks to Craigslist.  She decided on the red cushioned Svan... going back to her Swedish roots I guess.  It's already been great to have her sit in the kitchen and play with her toys while I cook a bit.  Speaking of cooking, we're going to give Molly her first meal this week.  The time has come.  Milk is becoming such a bore.  We probably won't start her off with this Sticky Toffee Pudding but it is something that YOU should definitely try.  Another great recipe compliments of Laura.  Don't let the dates scare you off and don't think that just because there isn't any chocolate in it (Stacy!) that it's not worth eating.  It's a crowd pleaser!  It can easily be doubled and baked in a 9x13.  No need to double the sauce though.

6 oz dates, chopped (or 8 oz box)
1 cup water
1 tsp baking soda
1/4 cup unsalted butter
3/4 cup sugar
2 eggs
3/4 c self-rising flour
1 tsp vanilla

Boil dates in water until soft.  Stir in baking soda.  Set aside.

Cream butter and sugar until light and fluffy.  Add eggs and beat well.  Mix the flour, dates, and vanilla into the butter mixture.  Pour into 8 x 5 baking tin.  Bake at 350 for 30-40 minutes until firm to the touch.  Let cool slightly.  Cut into squares and serve with toffee sauce.

Toffee Sauce
1/2 cup butter
1/2 cup brown sugar
1 cup heavy whipping cream
1 tsp vanilla

Melt butter in saucepan.  Add heavy cream, brown sugar and vanilla.  Bring to boil stirring constantly.  Reduce to simmer.  Cook 3 minutes.