Sticky Toffee Pudding

Ease of preparation rating: Complex.
Yield: 6-8 servings.

Ingredients

For the Sauce:

• 1 cup (240 ml) unsalted butter
• 1½ cups (360 ml) brown sugar
• 1 cup (240 ml) heavy cream
• 1 tablespoon (15ml) vanilla extract

For the Pudding:

• 2 cups (480 ml) pitted dried dates, chopped
• 1 cup (240 ml) hot water
• 1½ teaspoons (8 ml) baking soda
• ½ cup (120 ml) brown sugar, tightly packed
• 3 tablespoons (45 ml) unsalted butter, room temperature / Plus extra for greasing the pan
• 3 whole eggs, room temperature
• ¼ cup (60 ml) molasses
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5ml) ground cloves
• ½ cup (120 ml) all-purpose flour
• 1 teaspoon (5 ml) baking powder
• Pinch of salt
• Sticky Toffee Caramel Sauce

Method

For the Sauce:

• In a medium-sized sauce pan, melt butter over medium heat.
• Once butter has melted, add brown sugar and bring to a simmer.
• Once sugar is melted and simmering, add cream.
• Simmer for 15-20 minutes stirring constantly, until the sauce is thick and brown.
• Remove sauce from heat, and let cool.
• Reserve for sticky toffee pudding

For the Pudding:

• Preheat oven to 325oF (165oF).
• Place chopped dates in a mixing bowl with baking soda, and cover with hot water.
• Mix gently to activate baking soda. Set aside.
• In a separate mixing bowl, combine butter and brown sugar and mix with hand blender.
• Add one egg at a time, and continue blending.
• Once eggs are added and mixture is light and fluffy, add molasses and blend for 1 minute.
• Add vanilla extract and cloves, and continue blending.
• Add flour, baking powder and salt, and continue blending, until mixture is perfectly smooth.
• Add dates and mix one last time.
• Transfer mixture to a greased bundt pan.
• Place pudding in the oven and cook for 45-50 minutes.
• Remove from oven, and let rest for 10-15 minutes.
• Remove pudding from bundt pan, and cover with Sticky Toffee Caramel Sauce.