Let's Begin!

Pudding Cake

• Preheat oven to 375°F. Grease and line a 9-inch cake pan with parchment paper. Set Aside.
• Combine dates, tea, evaporated milk, and instant coffee in a medium bowl. Let stand for 10 minutes.
• In a separate bowl, cream the butter and sugar until combined. Beat in the eggs one at a time. Mix in the vanilla and date mixture.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add to date mixture, along with apples, and mix gently until dry ingredients are incorporated. Turn batter into prepared pan.
• Bake in a preheated oven for 40 to 45 minutes, or until a cake tester comes out clean. Cool on the rack for 10 minutes. Run a knife around the edges and invert the cake onto a serving plate.

Toffee Sauce

• Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and cream. Stir and heat (but don’t boil) until all ingredients are combined. Remove from heat. Stir in the vanilla.
• Pour 1/2 cup sauce over the cake and brush the surface and sides. Cut the cake into serving pieces. Serve with remaining sauce and top with more diced apples and if preferred, top with vanilla ice cream.
• Serve and enjoy with family and friends!