Instructions: Partner and I have gotten addicted to this dessert, and we have eaten many of them. Guests have also raved about it. Dont let the name "pudding"

scare you; this is a dense vanilla cake with toffee sauce and whipped cream

(and dont skimp!), and the dates give an irresistable texture. Apparently, this is all the rage in Australia, much the way Tiramisu took over the dessert market in the US.

Preheat oven to 350

Butter a 9-inch, high-sided baking pan (I use a casserole dish).

Place the dates in a saucepan, cover with water, and bring to a boil.

Reduce to simmer and cook for three minutes. Remove from heat and add baking soda (this will foam up). Set aside.

In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1 tsp. vanilla. Slowly stir in the baking powder and .25 cup of the date cooking liquid (discard the rest), until the cake mixture resembles thick pancake batter. Stir in the dates. Bake for 30-40 minutes, or until cooked in the center. Remove from baking pan.

While the cake is baking, make the sauce by combining 1 stick butter, the .25 cup heavy cream, the brown sugar, and 1 tsp vanilla. Bring to a boil; reduce to simmer and cook for three minutes.

To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream.

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