INGREDIENTS

INSTRUCTIONS

COOK THE TOFFEE SAUCE: stir the cream, molasses and brown sugar together in
a large saucepan. heat over medium heat, stirring, until the bronw sugar is
dissolved. simmer gently, uncovered, for 30 minutes. the sauce will reduce
slightly.
PREPARE THE PUDDING: postition an oven rack in the middle of the oven.
preheat the oven to 350 degrees. butter the loaf pan of your choice. line
the bottom of the pan with wax paper and butter the paper.
put the dates and water in a medium saucepan and bring to a boil. remove
from the heat and set aside to cool while you prepare the pudding.
sift flour and salt together and set aside.  put the butter in a large bowl
of an electric mixer.  add the garanulated sugar and beat at medium speed
until the mixture lightens in color and looks fluffy, about 1 minute. add
the eggs and vanilla and beat until smooth, about 30 seconds. decreas the
speed of the mixer to low and ;mix in the flour mixture just until flour is
incorporated.  pres any lumps out of the baking powder and gently stir it
into the date mixture. mix the dates and any liquid into the cake batter.
pour the batter into the prepared loaf pan and bake 35 minutes. gently
touch the cake;  it should feel firm. if the cake is not firm, bake another
5 minutes. reduce the oven heat to 250 and pour 3/4 of a cup of the warm
toffee sauce over the top of the cake and bake another 25 minutes. the cake
will sink slightly in the middle. remove the cake from the oven and let the
cake cool in the pan.
TO SERVE: slice, pour warm toffee sauce over the top and then pour a bit of
heavy cream over top of that.
DEEEE-LICIOUS!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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