Sticky Date Pudding

• 1 Cup Medjool Dates, pitted& chopped - Packaged Bulk
• 1 Cup Boiling Water
• 2 Tbsp. Horizon Organic Butter - Aisle 1
• 1 & 1/2 Cups King Arthur Self-Rising Flour - Aisle 2
• 1/2 Tsp. Flavorganics Vanilla Essence - Aisle 2
• 3 Large Eggs - Aisle 1
• 1 Cup Hain Brown Sugar - Aisle 2
• 3/4 cup Organic Valley Cream - Aisle 1
• 2 Tbsp. Horizon Organic Butter - Aisle 1
• 1 Cup Hain Brown Sugar - Aisle 2

Pour water over dates in saucepan and let stand. Cream butter & sugar until light & fluffy. Add eggs one at a time, beating well. Gently fold in flour. Add the date mixture and pour into lightly greased 7-inch square or round cake tin. Bake in preheated oen at 350 degrees fahrenheit for 35 minutes. To make the toffee sauce, combine remaining ingredients in saucepan, bring to boil and simmer for 5 minutes, stirring all the time. Cut pudding into squares and place each in center of warm plate. Pour hot toffee sauce over each serving and serve with cream or ice cream.