As promised here is the most fabulous recipe for Sticky Toffee Pudding. I am not responsible for sudden uncontrollable spikes in your blood sugar, either while reading the ingredient list or while ingesting the finished product.
Sticky Toffee Cake
Ingredients:
1/2 pound chopped, dried dates (1 1/2 cups, packed)
1 1/3 cups hot water
1 1/3 teaspoon baking soda
1/3 cup unsalted butter
1 cup super-fine sugar
3 medium eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon vanilla
Preheat oven to 350 degrees. Grease 9x13 baking pan with butter and then coat with flour.
Combine dates and hot water in a saucepan and bring to a boil. Remove from heat, add baking soda, and set aside to cool.
In a mixing bowl cream the butter and sugar on high for about 3 minutes. With the mixer on low add one egg at a time, beating after each addition. When the mixture is well-combined, add flour, baking powder, and salt and make some batter. Then add the liquid-y dates. **At this point your batter is going to look like puke: brownish-green with lumps - don't worry; it will change colors while baking** Add vanilla, stirring just enough to incorporate into the mixture.
Pour into the prepared pan and bake for 25-30 minutes or until the cake is firm.
Sticky Toffee Caramel Sauce
4 cups packed brown sugar
1 pound of butter
2 teaspoons of vanilla
1 pint of whipping cream
Stir together the sugar, butter, and vanilla over low heat until blended and the sugar has liquified. Whisk in the pint of whipping cream to make a more rich and smooth sauce.
Serve the cake (should you choose to share) warm, with heated sauce poured over the top. You can add a spritz of whipped cream if you'd like, but I think that detracts from the overall flavor of the cake and sauce.
The Grimace's preferred serving method is a small piece of cake in a bowl of sauce, with some sauce on the side.
Enjoy!!!
I swear I have them all memorized and can pick a restaurant based on what sounds good.
How did I miss this?? 
