Sticky Toffee Pudding Cake

1 3/4 cups finely chopped dates
1 teaspoon baking soda
1/4 cup plus 1 tablespoon butter
3/4 cup granulated sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup brown sugar
1/4 cup plus 1 tablespoon butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
Boiling water

Preheat oven to 350 degrees F.

In a small bowl combine the dates and baking soda.
Pour enough boiling water over the dates to just cover them.

Cream the 1/4 cup plus 1 tablespoon of the butter with the granulated sugar until light.
Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine.
Pour the batter into one 8-inch round baking pan.

Bake at 350 degrees F for 30 to 40 minutes.
Let cool, slice and serve with warm Caramel Sauce.

Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and the last 1/4 cup plus 1 tablespoon butter.
Cook over medium heat and bring to boil.
Turn heat down and simmer for 5 minutes, stirring occasionally.
Use immediately.

Ginger Crunch (New Zealand)

1/2 cup (125 ml) butter
3/4 cup (188 ml) granulated sugar
2 cups (500 ml) minus 1 tablespoon (15 ml) flour
1 teaspoon (5ml) ground ginger
1 teaspoon (5 ml) baking powder

Topping
2 tablespoons (30 ml) butter
4 tablespoons (60 ml) confectioners’ sugar
2 teaspoons (10 ml) golden syrup
1 teaspoon (5 ml) ground ginger

Preheat oven to 375 degrees F.

Cream together the butter and sugar.

Sift together the flour, ginger and baking powder.
Add to the creamed mixture and knead well.
Turn into a buttered 8-inch square cake pan.
Bake until the cake tests done, 20 to 25 minutes.

Place the 2 tablespoons butter in a small saucepan with the powdered sugar, golden syrup and ginger.
Heat and stir until the butter is melted.
Pour the mixture over the cake while it is still hot.
Cut the cake into bars about 2 1/2 inches square before it is cold.

Yields 9 cookies.

NOTE: Golden syrup is available at upscale markets and British specialty stores.

Caramel Bananas with Rum

2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds

Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth.
Remove from heat; stir in rum.
Cover and refrigerate at least 1 hour.

Cut bananas crosswise into halves; cut each half lengthwise into halves.
Arrange in serving dishes; top with refrigerated caramel sauce.

Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff.
Spoon over bananas and sauce; garnish with almonds.

Yields 4 to 6 servings.