Sticky Toffee Pudding (Print Version)

# Ingredients:

01 - 6 tablespoons unsalted butter, plus more for pan.
02 - 2 large eggs.
03 - 8 ounces dried pitted dates.
04 - 1 teaspoon baking soda.
05 - 1 cup boiling water.
06 - 1 1/2 cups all-purpose flour.
07 - 1 1/2 teaspoons baking powder.
08 - 1/2 teaspoon kosher salt.
09 - 1/2 teaspoon ground cinnamon.
10 - 1/4 teaspoon ground cloves.
11 - 1/8 teaspoon ground nutmeg.
12 - 3/4 cup dark brown sugar.
13 - 1 1/2 teaspoons vanilla extract.
14 - 8 tablespoons butter (for sauce).
15 - 1 1/4 cups dark brown sugar (for sauce).
16 - 1 cup heavy cream.
17 - 2 teaspoons vanilla extract (for sauce).
18 - 1/2 teaspoon kosher salt (for sauce).

# Instructions:

01 - Let butter and eggs come to room temperature. Heat oven to 350°F. Butter 9x9-inch baking dish.
02 - Pour boiling water over dates and baking soda. Let soften 10 minutes. Puree in food processor.
03 - Whisk flour, baking powder, salt, and spices together.
04 - Beat butter and sugar. Add eggs one at a time. Mix in date puree and vanilla. Fold in flour mixture.
05 - Pour into pan, bake 30-35 minutes until done. Poke holes all over cake.
06 - Melt butter, add sugar, cream, vanilla and salt. Cook until smooth. Pour 1 cup over cake, bake 5 more minutes.

# Notes:

01 - Store cake and sauce separately.
02 - Keeps in fridge up to 4 days.

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