Sticky Toffee Pudding

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1. 1Step 1: Preheat the oven to 325°F. Generously butter an 8x8 baking dish.
2. 2Step 2: Put the dates and boiling water in a bowl and set aside.
3. 3Step 3: Meanwhile, cream six tablespoons of butter and 3/4 cup of brown sugar until light and fluffy. Then beat in the eggs one at a time, followed by the molasses.
4. 4Step 4: In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
5. 5Step 5: Fold 1/3 of the flour mixture into the butter mixture, then 1/3 of the milk. Repeat until all the flour and milk are gone.
6. 6Step 6: Use a fork to mash the soaked dates into a pulp and stir in the vanilla. Add the dates with their liquid to the batter and stir to combine.
7. 7Step 7: Bake in the prepared dish for 50 minutes, or until the cake has risen and the center is firm to the touch.
8. 8Step 8: While the cake is baking, make the toffee sauce. Melt 1/2 cup of butter in a medium heavy-bottom saucepan over medium heat. Stir in 1 cup of brown sugar, 1 1/2 teaspoons of salt, and half of the cream. Once the sugar has dissolved and the mixture is bubbling, stir in the molasses and continue cooking until the mixture has a rich golden color and smells like caramel (3-4 minutes). Take the pan off the heat and stir in a glug of your liquor of choice and the rest of the cream. Keep warm.
9. 9Step 9: Once the cake has finished baking, remove from the oven and cool for 15 minutes or so. Skewer the cake all over with a toothpick, then pour half of the toffee sauce over the top of the cake. Allow it to sit for a few minutes to absorb the sauce. Serve while still warm with the remaining sauce and vanilla ice cream or whipped cream.