Allison's Sticky Toffee Pudding w/ Custard

(this is more like a cake than a pudding, and is one of THOSE desserts that you dream about afterward)
Unsalted butter for baking dish
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¾ cup chopped, pitted dates (about 4 oz.)
8 tablespoons unsalted butter
¾ cup granulated sugar
1 egg, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1 ¼ cups boiling water
8 tablespoons packed brown sugar (1/2 cup)
3 tablespoons heavy cream
Custard (see recipe below) or Ice Cream and Whipped Cream

Heat oven to 350 degrees. Butter an 8x8 broilerproof baking dish. Sift the 1 cup of flour and the baking powder into a bowl; set aside. Toss dates with 1 tablespoon flour in small bowl. Beat 4 tablespoons butter and ¾ cup sugar in large bowl until mixture is light and fluffy. Beat in the egg, along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture. Add dates, baking soda, and vanilla to the boiling water, stirring to combine; add to batter, beating until well blended.

Pour batter into prepared dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack. Heat broiler. Heat remaining 4 tablespoons butter, brown sugar, and heavy cream in microwave on simmer until thickened, 3 to 5 minutes. Pour over hot pudding. Place pudding in broiler, about 4 inches from heat; broil until topping is bubbling and becomes sticky, about 1 to 2 minutes. Serve immediately, top with custard or vanilla ice cream and whipped cream.

Custard
¾ c. sugar
3 T. cornstarch
¼ t. salt
2 c. milk

Combine above and bring to a boil over medium heat. Cook 2 minutes. Remove from heat and stir a small amount into:

3 egg yolks – slightly beaten

Add egg yolks to the rest of the mixture when tempered and cook 2 minutes. Remove from heat and add:

2 T. butter
1 t. vanilla

Mix and chill. Serve atop sticky toffee pudding.