Prepare the Cake

1. Preheat oven to 350 degrees
2. Put dates, baking soda and cold water in a heavy saucepan and bring to a boil.  Allow to boil for 4-5 minutes (it will begin to foam; adjust heat accordingly so it doesn’t boil over) and set aside for a few minutes
3. Cream butter, sugar, vanilla & salt together in a stand mixer or with a hand mixer
4. Blend in eggs slowly then scrape down the bowl and be sure all ingredients are well incorporated
5. Add flour and incorporate. Ensure there are no lumps
6. In a food processor, add the warm date mixture and blend until smooth.  Add it to the batter and mix well
7. Coat 18 small ramekins or a dozen muffin tins (Sarah uses 4 oz. martini glasses, which can go in the oven) with non-stick spray and pour in the batter. You can also use muffin tins or one large casserole dish. Bake for 18-25 minutes or until top is firm to the touch

Prepare the Sauce

1. Combine light brown sugar and heavy cream in a saucepan
2. Bring to a boil and allow to boil for 5 minutes, then set aside to cool

Assemble the Sticky Toffee Pudding

1. Unmold the baked cakes, cut the tops off with a serrated knife.
2. Set them in a roasting pan, and pour the sauce over to cover.
3. Cover with a lid or aluminum foil and refrigerate the cakes for at least 12 hours

Plate and Serve

1. Plate one of the cakes and pour some of the sauce over it
   
2. Garnish with vanilla ice cream and/or fruit

Note: Will keep in refrigerator for 1 week.  Warm at 300-325 degrees until sauce is bubbling