Sticky Toffee Pudding/Toffee Pudding Fondue

* 2 cups of date pieces 
* 1 1/2 cups water 
* 1 teas baking soda 
* 3/4 cup unsalted butter 
* 1 1/2 cups light brown sugar 
* 3 eggs 
* 1 teas vanilla
* 1/2 teas salt 
* 1 teas baking powder
* 2 cups all purpose flour

Heat the water and add the dates and the soda. Let stand 20 minutes
Cream the butter and the brown sugar, add the eggs one at a time and
then the vanilla Mix the flour, baking powder and salt together. 
Add to the butter mixture, Scrape down the bowl and make sure the 
bottom is incorporated. Add the date mixture. Mix on medium until 
incorporated.Set oven to 350. Put a baking tray bigger than the muffin
tin in the oven. Pour water into the pan to halfway. Grease muffin tines,
fill, 3/4 of the way full and put the tin over the water bath. Bake 
for 35-40 minutes until done. They will feel moist but will spring 
back to the touch when done. Let cool and gently take them out of the 
tins.Place them on the plate you will serve them on. Poke them with a 
skewer and pour the toffee sauce (recipe follows) over the tops. 
Served best warm.



Toffee Sauce/fondue

* 1 cup salted butter melted 
* 3 cups brown sugar 
* 2 cups cream 
* pinch salt

Heat the butter and the brown sugar Add the cream and bring to a boil,
turn down the heat and simmer 6-8 minutes. For the fondue just put it in
the pot warm and have some things like strawberries, sliced apples, and
cubes of cake to dip.