Sticky Toffee Pudding

I've served this to two different book groups, to positive reviews.

Sticky Toffee Pudding (slightly adapted from Bon Appetit)
12 oz. (about 2 c) pitted, chopped dates
1 c boiling water
1 ¾ c flour
2 t baking powder
½ t baking soda
½ t salt
½ c (1 stick) butter
1 ½ c packed brown sugar
2 eggs
1 t vanilla
Toffee sauce or buttermilk syrup (recipes below)

1. Place dates in medium bowl; pour boiling water over, stir, let cool.
2. Preheat oven to 350. Butter and flour 13x9 pan.
3. In another medium bowl, mix flour, baking powder, soda, and salt.
4. Using electric mixer, beat butter in large bowl until light and fluffy. Add brown sugar and beat until blended (mixture will be grainy). Beat in eggs 1 at a time, mixing well. Beat in vanilla. Stir in flour mixture alternately with date mixture, starting and ending with flour.
5. Transfer batter to prepared pan.
6. Bake until tester comes out clean, about 40 minutes. Spoon ½ c warm toffee sauce or buttermilk syrup over cake, spreading evenly. Bake until sauce is thick and bubbling, about 8 minutes. Cool cake in pan until warm. Serve with remaining toffee sauce. (Every time I've made this the center has sunk and the edges were brown.)

Toffee Sauce
2 ½ c cream
1 c sugar
½ c. butter
½ c. light corn syrup
Bring 1 ½ c. cream, sugar, butter, and corn syrup to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves and butter melts. Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
Remove sauce from heat. Whisk in remaining 1 c cream (mixture will bubble vigorously). Strain into medium microwavable bowl. Can be made ahead.

A half batch of toffee sauce is enough.
For book group, I substituted buttermilk syrup for the toffee sauce—it’s faster and less fatty. It’s also delicious with pancakes, etc.

Buttermilk syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a large saucepan (3-4 qt), stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Note: the mixture grows big while it cooks.