dave 8-10-05

Date Puree:

13 oz. pitted dates

11/2 cup water

Toffee Sauce:

2 1/2 cup heavy cream

1 1/2 cup granulated sugar

1/2 cup liquid glucose (optional)

4 1/2 oz. unsalted butter

Sponge:

4 1/2 oz. unsalted butter, softened

1 1/2 cup light brown sugar

3 medium eggs, lightly beaten

1 tsp vanilla

2 cup flour

2 tsp baking powder

1/2 tsp baking soda

Simmer dates in water over a low heat for 10-15 minutes until they are soft and

the water has almost evaporated. Process dates in a

blender until smooth. Set aside. Pour half the cream and all other

ingredients into a thick-bottomed pan and mix well. Bring the sauce

to a boil, stirring with a wooden spoon, and continue to boil until

sauce is golden brown. Remove from heat and allow it to

cool slightly. Whisk in the remaining cream. Preheat oven to 350

degrees. Sift together flour, baking powder, and baking soda. Set aside. Cream butter and sugar on medium speed with paddle attachment of an

electric mixer until mixture becomes light and fluffy. Slowly add

eggs-if the mixture starts to separate, add a little flour and

continue mixing for approx. 1 minute. Add vanilla. Slowly fold in

sifted flour mixture until smooth. Add warm date puree and mix well. Portion batter into 8 4-oz. Reynolds foil cake cups or muffin tins and bake

for approx. 20-25 minutes, or until the sponge is firm to the touch.

Allow sponge to cool and cut off tops. Remove sponge from cups and

cut in half horizontally. Place a small amount of toffee sauce in

bottom of tin. Then place one layer of sponge on top of the sauce,

then top that with 2/3 of the toffee sauce and repeat with other

layer. Once you have reassembled the pudding in the tin, place in

350-degree oven for 6-8 minutes. Remove from tins and serve warm

with remaining sauce.