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Sticky Toffee Pudding

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 24 dates, pitted and chopped (5 ounces)
• 1 1/2 cups water
• 1/2 teaspoon baking soda
• 1 1/2 cups dark brown sugar
• 1 teaspoon cinnamon
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cloves
• 2 eggs
• 1/4 teaspoon ground nutmeg
• 1 3/4 cups all purpose flour
• ¼ teaspoon salt
• 2 teaspoons baking powder

• toffee sauce
• 3/4 cup unsalted butter, softened
• 1 1/2 cups dark brown sugar
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons vanilla extract

Directions

1. Place all toffee sauce ingredients into a saucepan and gently stir together. Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon, about 10 minutes. Stir and remove from heat.
2. Place dates and water in a small pot and bring to a boil. Remove from heat and set aside. Cool for 15 minutes. Pour mixture into a blender and blend until smooth. Set aside.
3. In a mixing bowl combine dry ingredients and set aside.
4. In bowl of a stand mixer with a paddle attachment, cream together the butter and sugar.
5. Scrape down sides of the bowl and add egg, one at a time, continue to beat together. Then add date puree and vanilla into butter mixture and beat together until just incorporated. Next add dry ingredients into wet ingredients and mix until fully combined.
6. Pour mixture into a lightly greased (2 quart) baking dish and bake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the pudding.
7. Remove pudding from oven and carefully prick the entire surface with a fork. Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.
8. Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble.
9. Remove from oven and slightly cool.