Ingredients

• 40 ounces chopped dates
• 4 ounces fresh ginger, chopped
• 12 ounces unsalted butter
• 25 ounces granulated sugar
• 12 farm fresh eggs
• 36 ounces all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 tablespoon baking soda
• 22 ounces brown sugar
• 16 ounces unsalted butter
• 16 ounces heavy cream
• 1 1/2 teaspoons vanilla extract
• whipped cream, for serving
• vanilla ice cream, for serving

Instructions

1. For the sticky toffee pudding:.

2. Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.

3. In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.

4. Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.

5. For the sticky toffee sauce:.

6. In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.