Sticky Toffee Pudding

Serves 8-10
Ingredients:
3/4 cup packed pitted dates
1 cup water
2 t baking powder

6 T unsalted butter, softened
2 eggs

2 T maple syrup
1 t vanilla extract
1 cup flour

Technique:
Preheat oven to 375
butter a square baking dish 9x9"

use a food processor to finley mince dates
put dates & water in a small pan
boil, turn off the heat & let sit for 5 min.
add baking soda & stir (it will froth up)

put butter & sugar in a large bowl
stir with a wooden spoon until well combined
add eggs, one at a time, to butter mixture & mix until well incorporated
add date mixture & stir thru

add syrup, vanilla & flour
mix until just incorporated ( do not over mix)
pour into a prepared baking dish
bake until top is set, cake is risen &i t shrinks from the sides 20-25 minutes

Ingredients for Sauce:
1 T cornstarch
1/8 t fine sea salt
2 T whole milk
8T unsalted butter
1/2 c packed dark brown sugar
1/2 t vanilla extract
3/4 cup heavy whipping cream

Technique for Sauce:
put cornstarch, salt & milk in a small bowl
mix until well combined (to make a slurry), set aside
put butter & brown sugar in a medium sauce pan
cook over medium flame & whisk until smooth
shisk vanilla & cream into pan
stir until sugar is dissolved 7 mixture is hot
remix slurry & add to mixture
whisk continuously until mixture boils
remove from heat
cut cake & slather with sauce!