A moist cake with a sticky broiled-on brown-sugar topping. Known as Sticky Toffee Pudding in Great Britain, where it is all the rage
In bowl, MIX boiling water, dates and baking soda; let COOL.
PREHEAT oven to 350 F.
With one tablespoon of butter, GREASE 8-inch square baking pan.
In a large bowl, BEAT remaining 1/4 cup butter and sugar until fluffy.
BEAT in egg and vanilla.
On low, BEAT in flour and baking powder.
STIR in date mixture and nuts; POUR into baking pan.
BAKE 35 minutes, until set and firm on top.
In 2-quart saucepan, bring the sugar, butter and cream to a boil, STIRRING, over medium-low heat until slightly thickened, about eight minutes.
SPREAD sauce evenly over top of hot pudding.
PREHEAT oven to broil; SET pan on shelf positioned next to broiler coils and BROIL until bubbly, about one minute.
COOL in pan on wire rack for 15 minutes.
Serve warm with a topping of whipped cream, Cool Whip, or ice cream.
Per Serving (excluding unknown items): 540 Calories; 31g Fat (50.1% calories from fat); 5g Protein; 64g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 419mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 6 Fat; 2 1/2 Other Carbohydrates.