Sticky Toffee Pudding

¾ cup pitted dates
1 cup hot water
4 tablespoons butter, softened
¾ cup brown sugar, packed
1 egg
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract

3 tablespoons butter
¾ cup brown sugar
½ cup whipping cream

Preheat oven to 350 F. Generously butter six 1-cup custard cups or baking dishes.

Pudding:

Finely chop dates and place in small bowl. Pour hot water over dates and let mixture sit while the other ingredients are assembled. In a medium mixing bowl, cream butter and brown sugar together until fluffy. Add egg and beat well. In a separate bowl, mix together flour, baking powder and baking soda. Add flour mixture and mix well. Add date mixture and vanilla and mix until combined, scraping bowl often. Pour batter into prepared baking dishes. Bake for 20-25 minutes or until golden brown. Toothpick inserted in center should come out clean. Cool puddings slightly and run knife around edges. Remove puddings from baking dishes.

Sauce:

Melt butter in saucepan. Add brown sugar and whipping cream, stirring constantly. Heat to boil. Reduce heat. Boil for 2-3 minutes until mixture is smooth and thick.

Serve pudding warm covered with warm sauce.

In place of individual baking dishes, generously butter 8 x 8 glass baking dish. Follow all other preparation instructions. Bake for 35-40 minutes or until golden brown. Cut into 6 - 8 pieces to serve.