Sticky Date Pudding with Toffee Sauce:

In deep sauce pot, add dates+ boiling water, bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat, add 1 tsp baking soda& mix ( mixture will foam). Set aside for 20 minutes.

Mean while, using electric mixer, beat butter and sugar till light& fluffy. Add eggs, one at a time, and beat well after each addition.

Gradually, add sifted flour mixture beating well after each addition. Mixture will become thick. Add the date mixture and mix just till well combined.

Pour batter into greased& floured 9 x 11 inch baking tray. Bake in a hot water bath (place baking tray in a larger baking tray filled half way up with boiling water), in a preheated oven, starting with high temperature, 400F (or 240C), and reduce temperature gradually for 7-8 minutes till you reach 375F (or 180C) and continue baking for another 30-35 minutes.

Remove pudding tray from water. Set aside. Poke pudding with wooden stick. Mix milk+ brown sugar and sprinkle all over and set aside in the tray till all liquid absorbed, about 10 minutes.

Meanwhile, prepare Toffee Sauce: Melt butter in sauce pan. Add sugar and bring to boil. Add whipping cream+ vanilla& bring to boil while stirring. Simmer for 5 minutes over low heat. Remove from heat to cool. Serve warm.

Remove from tray (or keep in tray if you’re using the ceramic-type baking plate). Pour half of the Toffee sauce on top. Sprinkle with coarsely chopped walnuts. Cut and serve WARM with the rest of the sauce and Ice cream if desired.