sticky toffe puding cake

bahan-bahan:
for the cake:

4 tablespoon (1/2 stick)unsalted butter,at  room temperature,plus extra for greasing the baking dish
1 cup packed dark brown sugar
2 large eggs,at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (8 ounces)pitted dates
1 teaspoon baking soda
1 cup + 2 tablespoon whole wheat pastry flour or unbleached all purpose flour
1/3 cup finely minced crystallized ginger
1/2 teaspoon baking powder
1/4 teaspoon salt

for the sauce:

1 1/2 cups heavy (whiping) cream
8 tablespoon (1 stick)unsalted butter
1/2 packed dark brown sugar

for ganish:

vanilla whiped cream

cara masak:

1.position a rack in the middle of the oven & preheat the oven  to 350'f.butter an 8-inch-square baking dish and set it aside.

2.prepare the cake place the butter and the brown sugar  in a food processer and process until the mixture is blender.add the egg and the vanilla,and ran the machine for 1 min to create a smooth  butter.transfer the butter to a medium-size bowl,and wash & dry the food  processor bowl and blade in prepation for the next step.

3.plce the dates in the clean food processor bowl.

4.combine 1 cup water and the baking soda in a small saucepan,& bring to a boil.with the food processor running,slowly add the hot mixture to the dates.process to form a coarse purce.add the date purce to the butter,and stir to blend.

5.whisk the flour,crystallized ginger,baking powder,salt together in a small bowl.stir the flour mixture.the date butter until just combined.pour the butter into the prepared baking dish,and bake until the cake is firm to the touch in the center and a toppick inserted in the center comes out clean,40 to 50 min.

6.let the cake cool in the baking dish on a wire rack for about 10 min.

7.while the cake is cooling,,prepare the sauce.combine the cream,butter,and brown sugar in a medium-size saucepan & bring to a simmer over medium-high heat,stiring to melt the sugar,reduce the heat to medium & simmer until the sauce thikness & turns toffe-colored,about   10min.

8.invert a plate over the baking dish,and holding the two together,invert to release the cake onto the plate.

9.to serve,cut the warm cake into square & place them in  shallow desert bowls.pour or ladle some of the hot sauce over each sticky toffe puding cake pieces of cake.garnish with whipped cream (both the cake & the sauce can be made a day or two ahead of time.let them cool to room tempeature,and the cover each item and refrigator.reheat the cake & the sauce separately in the microwave before serving.