Sticky Toffee Pudding

Ingredients

• 8 tablespoons butter unsalted plus more for pan room temperature (1 stick)
• 1.5 cups flour all-purpose plus more for pan (spooned and leveled)
• 8 ounces dates pitted finely chopped
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 2 large eggs 
• 1 teaspoon vanilla extract pure
• 1 serving toffee candies 

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• toothpicks
• cake form

Directions

1. Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
2. In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
3. With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition.
4. Add date mixture, flour mixture, and vanilla; mix just until moistened.
5. Spread batter in prepared pan.
6. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
7. Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake.
8. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.