Toffee-Date Pudding with Toffee Sauce

Do yourself a favor: go make this right now. At least make the toffee sauce and drench a bowl of ice cream with it. Do it. Right now.


6 Tbsp unsalted butter, room temperature, plus more for baking pan
2 cups chopped pitted dates (8 ounces)
1 tsp baking soda
1 1/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground allspice
1/2 tsp salt
3/4 cup packed light-brown sugar
2 large eggs
1 tsp vanilla


Preheat oven to 350. Lightly butter an 8-inch square baking pan. IN a small saucepan, combine dates and 1 cup water; bring to a boil over medium-high heat. Add baking soda and stir until dates begin to break down and mixture thickens slightly. 1 to 2 minutes. Set aside.

In a medium bowl, whisk together flour, baking powder, allspice, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium until ight and fluffly, 3 to 5 minutes. Add eggs and vailla; beat until combined (mixture may look curdled). Scrape down bowl.

With mixer on low, beat in flour miture in three additions, alternating with date mixture and beginning adn ending with flour mixture. Increase speed to medium and beat to combine. Pour batter into prepared pan and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce.

Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1.2 cup Toffee Sauce over cake; let stand 10 minutes. (To store, cover and keep at room temperature, up to 3 days.) Cut cake into squares and serve warm with remaining sauce.

TOFFEE SAUCE:
In a small saucepan, combine:
1/2 cup packed light brown sugar
6 Tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
pinch of salt

Cook over medium-high, stirring constantly, until sugar dissolves and mixture boils. Reduce to a simmer and cook, without stirring, 2 minutes. Remove from heat and stir in 2 teaspoons whiskey (optional).