Sticky Toffee Pudding

Soften the butter in a large mixing bowl, then add the sugar; cream them until pale and light. Sift the flour and baking powder onto a plate. Beat the egg with a little flour, into the creamed mixture. Continue beating for a few minutes before mixing in the rest of the flour. Flour the dates lightly and chop finely. Put into a bowl and pour the boiling water over them. Mix in the baking soda and the vanilla. Gradually blend this mixture into the batter, mixing in well. Transfer to an 11-by-7-inch, lightly greased cake pan, spreading out evenly. Bake in a 350-degree oven for 40 minutes. To make the toffee sauce, melt the butter in a small saucepan and add the sugar and the cream. Simmer gently for 3 minutes. Cut the hot pudding into squares and cover with the sauce. Place under a hot broiler until it bubbles. Take care, as it burns easily. Serve at once. 6 to 8 servings