Sticky Toffee Pudding Recipe

Preheat oven to 350°F. Butter and flour a 9-inch round cake pan.

Place dates and 13/4 cups water in a saucepan. Bring to a boil and stir to break up the dates. Simmer for 1 minute then remove from heat. Add baking soda. (The mixture will bubble up.) Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Turn down speed to low and add eggs, one at a time, scraping down the sides of the bowl after each addition. Add vanilla extract.

Add flour and salt; mix on low speed for 30 seconds. Add the date mixture in two batches, scraping down the sides of the bowl after each addition. (The dough will be loose and watery.) Add baking powder and mix for a few seconds.

Pour batter into prepared pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove pan from oven and let cool for 10 minutes on a wire rack.

Make the toffee sauce: Place butter, brown sugar, heavy cream, vanilla extract, and salt in a medium saucepan. Bring to a boil. Reduce heat and simmer until sauce thickens. Add rum or brandy, if using, and simmer for 1 more minute.

To serve, slice warm pudding into 8 slices. Serve each slice topped with vanilla ice cream, warm toffee sauce, and chopped pecans.