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1
Preheat the oven to 350degreesF.
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2
and butter a 9 x 13-inch baking dish.
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3
In a small saucepan, combine the dates, rum, and 3/4 cup water.
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4
Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
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5
Remove the pan from the heat, add the vanilla, and let the liquid cool.
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6
Puree the mixture in a food processor until smooth, and reserve.
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7
Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
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8
Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous.
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9
Beat in the eggs one at a time.
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10
Gently stir the flour mixture into the butter-sugar in thirds.
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11
Stir in the reserved date puree.
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12
Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle.
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13
Let cool for about 10 minutes.
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14
For the toffee sauce:
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15
While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan.
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16
Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently.
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17
Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
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18
To finish the pudding:
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19
Using a skewer or chopstick, poke holes in the pudding every inch or so.
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20
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
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21
Serve the pudding in a warm pool of the remaining sauce.
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22
Garnish with whipped cream if desired.
