Traditional Sticky Toffee Pudding

Directions

In a bowl, combine dates, hot tea, evaporated milk and coffee grounds. Let stand 10 minutes. Meanwhile, in a large mixer bowl, cream together butter and sugar until combined and fluffy. Beat in eggs one at a time. Add vanilla extract and date mixture to combine.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture and mix gently until dry ingredients are incorporated. Turn batter into a greased and parchment-lined 9-inch square or round cake pan (sides must be at least 1 ½"-2” high).

Bake in preheated 375℉ (190℃) oven for 40 to 45 minutes, or until cake tests clean with toothpick. Cool on wire rack for 10 minutes. Run a thin knife around edges of pan and turn out cake. Remove parchment and invert cake onto serving plate. (Cake can be served warm or at room temp.)

White cake is baking, make the sauce: In saucepan, melt the butter over medium heat. Add sugar, corn syrup and evaporated milk. Stir and heat (below boiling) until all ingredients are combined. Remove from heat. Stir in vanilla extract.

Pour ½ cup of the warm sauce over cake and brush top and sides. Cut cake into serving pieces and serve with remaining sauce and, if desired, with slightly-sweetened whipped cream or vanilla ice cream.

NOTE: Cake may be cooled, wrapped and frozen for up to 6 weeks. Sauce can be made ahead and frozen. Thaw in refrigerator and reheat slowly before serving.