Sticky toffee pudding in a decadent cake form, served with toffee sauce. The sweetness in the cake comes from dates. An all time favorite dessert in our household for both special occasions and casual weekends.

Serving Size: 10-12 Pieces; Prep Time: 25 minutes; Cook Time: 45-60 minutes

Ingredients for Cake Nonstick cooking spray, for the pan 1 ½ cups chopped pitted dates (I used mejdool dates) 1 cup boiling water  1 cup granulated sugar  ½ cup unsalted butter, softened  3 large eggs  2 teaspoons vanilla  2 cups all-purpose flour  2 teaspoons baking powder  1 teaspoon baking soda  ½  teaspoon salt  1-2 tablespoons of any nuts you prefer (optional) Ingredients for Pudding Sauce 1 ½ cups brown sugar 1 ½ cups unsalted butter, softened  1 cup heavy cream  1 tablespoon vanilla  ½  teaspoon salt  ¼ cup crushed toffee bar or toffee chips, such as Heath Bar, for garnish (optional) ¼ cup  Step 1: Initial Prep For the cake: Preheat the oven to 350 degrees F. Spray a Bundt pan with a nonstick cooking spray. Put the dates in a medium bowl, pour the boiling water over them and let it stand for 10 minutes. Step 2: Cake Batter Prep In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Do not overbeat or the cake will be tough. Add the batter to the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean but do make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm. Step 3: Making the Pudding In a medium saucepan, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes. Step 4: Garnish and Serve Place the cake on a plate, pour the pudding over and garnish with the crushed toffee bar.  Storage: The cake (without the toffee sauce) can be kept at room temperature in an airtight container for 4-5 days. The toffee sauce should be refrigerated. Prior to serving gently heat the sauce in a microwave or saucepan.