Warm Sticky Toffee Pudding

• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2-1/3 cups prepared mincemeat
• 3/4 cup chopped walnuts, toasted
• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1/2 cup heavy whipping cream

1. Preheat oven to 325u0b0. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts.
2. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack.
3. Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

butter, brown sugar, egg, vanilla, flour, baking powder, baking soda, salt, prepared mincemeat, walnuts, butter, brown sugar, heavy whipping cream

Taken from www.tasteofhome.com/recipes/warm-sticky-toffee-pudding/ (may not work)