Irish Sticky Pudding

PUDDING Ingredients
5 tablespoons unsalted butter
1/2 lb dates, pits removed and cut into slices
3/4 teaspoon baking soda
2/3 cup boiling water
1 cup unbleached all-purpose flour
1/4 cup dark brown sugar
1/3 cup light molasses
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
TOFFEE SAUCE
1/3 cup light brown sugar
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 pinch salt 

 Directions for pudding
Preheat oven to 325 degrees F. Butter inside of baking dish. Combine dates, baking soda, and 2/3 cup boiling water in a medium size bowl.
In a standing mixer fitted with paddle attachment, add dark brown sugar and 5 tablespoons of softened butter.
Mix together on medium low (until just mixed) for about 1 minute. Add molasses and vanilla until just combined.
Add the date mixture until just combined.
In the buttered baking dish evenly distribute the mixture.
Bake about 35 minutes. Insert a butter knife into center to check for doneness. Knife should come out clean.

MAKE TOFFEE SAUCE
Melt the butter in a medium sauce pan over medium heat. Whisk in light brown sugar.
Cook until instant-read thermometer reaches 250 degrees. Slowly whisk in cream and salt and bring to simmer.
Remove from heat and place in a glass bowl.
Cover with plastic wrap. 

 SERVE
Let pudding cool.
Cut the pudding into squares and add to individual serving plates.
Pour the warm toffee sauce over each pudding
(NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if desired).
Serve with a teaspoon of Irish whiskey over the pudding and a scoop of  ice cream.  
8-10 servings
1 hour 5 minutes 30 mins prep