-
1
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
-
2
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water.
-
3
Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes.
-
4
Remove the pan from the heat and add the vanilla extract.
-
5
Let the liquid cool, and then puree the dates with their liquid in a food processor.
-
6
Reserve.
-
7
Sift together the flour, baking powder, cinnamon and salt.
-
8
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed.
-
9
Beat the butter and sugar together until they are a homogeneous mixture.
-
10
Beat in the eggs one at a time.
-
11
Gently mix in the flour mixture in thirds over a low speed.
-
12
Stir in the date puree.
-
13
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
-
14
For the toffee sauce: Make this while the pudding is baking.
-
15
Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan.
-
16
Bring the mixture to a simmer, whisking frequently.
-
17
Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
-
18
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes.
-
19
Using a skewer or chopstick, poke holes in the pudding about every inch or so.
-
20
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
-
21
Serve the pudding in a warm pool of the remaining sauce.
-
22
Garnish with whipped cream if desired.
