Step 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.

Step 2

Preheat oven to 350°F.

Step 3

Place dates and water in a small pot and bring to a boil. Remove from heat and set aside. Cool for 15 minutes.

Step 4

Pour mixture into a blender and blend until smooth. Set aside.

Step 5

In a mixing bowl combine flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt and whisk together. Set aside.

Step 6

In bowl of a stand mixer with a paddle attachment (or using a hand mixer), cream together the butter and sugar.

Step 7

Scrape down sides of the bowl and add egg, one at a time, continue to beat together.

Step 8

Add date puree and vanilla into butter mixture and beat together until just incorporated.

Step 9

Add dry ingredients into wet ingredients and mix until fully combined.

Step 10

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.

Step 11

Remove pudding from oven and carefully prick the entire surface with a fork.

Step 12

Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.

Step 13

Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.

Step 14

Place all the ingredients into a small bowl and whisk together until a soft peaks form.

Step 15

Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.