Thanks to Paula Pyzik Scott for contributing this Christmas recipe.

English Toffee Pudding

1 cup all-purpose flour
plus
1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup dried pitted dates, finely chopped
7 tablespoons unsalted butter - divided and softened
3/4 cup sugar
1 egg - lightly beaten (large)
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/4 cups boiling water
1/4 cup plus 1 tablespoon firmly-packed light brown sugar
2 tablespoons milk or cream

Preheat the oven to 350 F. Butter an 8x6-inch broiler-proof baking dish or a 9- to 10-inch oval gratin dish; set aside.

Sift the 1 cup flour and the baking powder onto a sheet of wax paper or into a bowl; set aside. Toss the dates with the remaining 1 tablespoon of flour. In a large bowl with an electric mixer, beat together 4 tablespoons of the butter and the sugar until light and fluffy. Lower the mixer speed to medium-low. Beat in the egg and about 1/4 of the flour mixture; mix until smooth. Add the remaining flour mixture, mixing just until incorporated.

In a small bowl, add the dates, baking soda and vanilla to the boiling water, stirring to combine. Add the date mixture to the batter, beating until well blended. Pour the mixture into prepared baking dish.

Bake until set and well browned, 30 to 40 minutes. Remove from oven and preheat the broiler; position a rack 4 inches from the source of heat.
In a small, heavy saucepan over medium heat, heat the remaining 3 tablespoons butter, brown sugar and milk until mixture simmers. Simmer until thickened, about 3 minutes. Pour this topping over the hot pudding.

Broil the pudding until the topping bubbles, watching carefully to prevent burning, about 1 minute. Cool the pudding briefly on a wire rack. Serve warm, if possible.