Sticky Toffee Pudding

Preparation: 30 minutes Cook: 3 hours, 15 minutes

Keep warm: maximum 2 hours Makes: 8 servings For the caramel sauce

❚ 2 cups (500 mL) 35 per cent cream

❚ 2 cups (500 mL) brown sugar

❚ 2 tbsp (30 mL) unsalted or semisalted butter For the cake

❚ 3/4 cup (180 mL) water

❚ 1 cup (250 mL) pitted dates, finely chopped

❚ 1 tsp (5 mL) baking soda

❚ 2 cups (500 mL) all-purpose flour

❚ 1/2 cup (125 mL) unsalted or semisalted butter, softened

❚ 1/2 cup (125 mL) sugar

❚ 1 tsp (5 mL) vanilla extract

❚ 2 eggs

❚ 3/4 cup (180 mL) milk 1. For the caramel sauce: In a saucepan, bring all the ingredients to a boil, stirring constantly. Reduce for about 5 minutes. Set aside. 2. For the cake: In a saucepan, bring the water and dates to a boil. Add 1 mL (1/4 tsp) of the baking soda and mix thoroughly. Remove from the heat and let cool. 3. In a bowl, combine the flour and the remaining 4 mL (3/4 tsp) of baking soda. 4. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. Stir in the date mixture. 5. Spread the batter in the slow cooker. Pour half the caramel sauce over the batter. Place a clean cloth over the slow cooker, making sure it does not touch the batter, and cover with the lid. Cook on low for 3 hours. With a skewer, pierce holes all over the surface of the cake and drizzle with the remaining caramel sauce. Continue cooking for 15 minutes, uncovered. 6. Serve hot or warm.