Sticky Toffee Pudding

Ingredients

• Toffee Sauce
• 3/4 cup Land O Lakes® Butter
• 1 1/2 cups lightly packed dark brown sugar
• 1 cup Land O Lakes® Heavy Whipping Cream
• 1 1/2 tablespoons rum
• Cake
• 1 cup (6 ounces) chopped pitted dates
• 2/3 cup boiling water
• 1/2 cup Land O Lakes® Butter softened
• 3/4 cup lightly packed dark brown sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3 large Land O Lakes® Eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda

Instructions

1. 1

   Heat oven to 350°F. Grease 9-inch square glass or 2-quart ceramic baking dish. Set aside.

2. 2

   Melt 3/4 cup butter in large saucepan over medium heat; whisk in 1 1/2 cups brown sugar until smooth. Cook, stirring occasionally, 3 minutes or until brown sugar is dissolved. Carefully pour in whipping cream and rum, stirring to combine. Cook 5-6 minutes or until sauce begins to thicken and is foamy on top. Reserve 1 cup sauce; set aside remaining sauce to be served tableside.

3. 3

   Place dates into heatproof bowl; add boiling water. Cover. Set aside.

4. 4

   Meanwhile, combine 1/2 cup butter, 3/4 cup brown sugar, baking powder and salt in bowl; beat at medium speed until well combined. Add eggs and vanilla; continue beating until well combined. (Mixture may look curdled.) Add flour; mix until just combined. Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed. Add to cake batter; mix until well combined.

5. 5

   Pour batter into prepared baking dish. Bake 30-35 minutes or until toothpick inserted in center comes out clean. As soon as cake comes out of oven, use skewer to poke 12 holes into cake. Pour reserved 1 cup toffee sauce over top of cake.

6. 6

   Let cake cool 20 minutes before serving. Spoon into serving bowls; top with whipped cream, if desired, and reserved toffee sauce.