Black Cat Bistro's sticky toffee pudding Recipe - Los Angeles Times

Ingredients

• 3/4 cup chopped seeded dates
• 1/2 cup water
• 1/4 cup brandy
• 1 teaspoon baking soda
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 2 tablespoons molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup (4 1/4 ounces) plus 1 tablespoon flour
• 1 teaspoon baking powder
• Toffee sauce, heated
• Whipped cream
• 1/2 cup (1 stick) butter
• 1/2 cup heavy cream
• 1 cup light brown sugar
• 1 tablespoon brandy
• 1/2 teaspoon salt
• 1/4 cup brown sugar