Toffee and Date Pudding Cake | RICARDO

Ingredients

• 3/4 cup (180 ml) pitted dates, finely chopped
• 1/2 cup (125 ml) water
• 1 1/2 cup (375 ml) unbleached all-purpose flour
• 1/2 teaspoon (2.5 ml) baking soda
• A pinch of salt
• 1/4 cup (60 ml) unsalted butter, softened
• 1/2 cup (125 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 2 eggs
• 1/2 cup (125 ml) milk
• 1 1/2 cups (375 ml) brown sugar
• 1 1/2 cups (375 ml) cream 35%
• 2 tablespoons (30 ml) salted butter