Sticky Toffee The Ultimate Fall Desserts Comfort

Instructions:

1. Combine chopped dates, boiling water, and baking soda in a bowl. Let stand for 20 minutes, stirring occasionally.
2. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the date mixture, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
6. Pour batter into prepared pan or ramekins. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and cook, stirring constantly, until sugar is dissolved.
8. Gradually whisk in heavy cream and bring to a simmer. Simmer for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla extract and salt.
9. Once the pudding is out of the oven and still warm, poke holes all over the top with a skewer or toothpick. Pour half of the toffee sauce evenly over the pudding. Let it soak in for 10 minutes.
10. Cut the pudding into squares (if baked in a pan) or serve individual ramekins. Spoon remaining toffee sauce over each serving.