Australian Chocolate Sticky Toffee Pudding

Ingredients

 * 1/2 cup(s) dates, pitted, chopped
 * 1 teaspoon(s) instant-coffee powder or granules
 * 1/2 teaspoon(s) baking soda
 * 1/2 cup(s) all-purpose flour
 * 1/3 cup(s) unsweetened cocoa
 * 1/2 teaspoon(s) baking powder
 * 1/4 teaspoon(s) salt
 * 5 tablespoon(s) margarine or butter, softened
 * 1/2 cup(s) granulated sugar
 * 1 large egg
 * 1/2 teaspoon(s) vanilla extract
 * 1/2 cup(s) light brown sugar, packed
 * 2 tablespoon(s) heavy or whipping cream
 * Whipped cream (optional)

Directions

 * 1) Preheat oven to 350 degrees F. Grease 8" by 8" metal baking pan.
 * 2) In 1-quart saucepan, heat 3/4 cup water to boiling over high heat. Remove saucepan from heat and stir in dates, instant coffee, and baking soda; let stand 15 minutes.
 * 3) Meanwhile, on waxed paper, mix flour, cocoa, baking powder, and salt until blended; set aside.
 * 4) In large bowl, with mixer at medium-high speed, beat 3 tablespoons margarine or butter with granulated sugar until creamy. Add egg and vanilla, and beat until blended.
 * 5) With mixer at low speed, alternately add flour mixture and date mixture, beginning and ending with flour mixture; beat just until batter is evenly blended, occasionally scraping bowl with rubber spatula (batter will be thin).
 * 6) Pour batter into pan; spread evenly. Bake 18 to 20 minutes, until toothpick inserted in center comes out clean. Meanwhile, in 1-quart saucepan, combine brown sugar, cream, and remaining 2 tablespoons margarine or butter; heat to boiling over medium heat, stirring frequently. Boil 1 minute, stirring. Remove saucepan from heat and set aside.
 * 7) Remove pudding from oven. Turn oven control to broil. Pour brown-sugar mixture over hot pudding; spread evenly. Return pudding to oven; broil at closest position to heat source 30 seconds or until bubbly.

Cool in pan on wire rack 15 minutes. Serve warm, with whipped cream if you like.