Spicy Sticky Toffee Pudding
Submitted by sarahh on October 10, 2008 at 1:00 pm

1 cup dates
1 cup water
1/2 teaspoon crystallized ginger
1 teaspoon vanilla extract
1 teaspoon baking soda
4 tablespoons softened butter
¾ cup brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon crystallized ginger
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/16 teaspoon nutmeg
1 egg, beaten
7 tablespoons unsalted butter
3/4 cup cream
1 and 1/3 cups dark-brown sugar
3 tablespoons water
2 tablespoons rum, optional

Place the dates in a medium saucepan with water, crystallized ginger, vanilla extract, and baking soda. Bring to a boil over medium heat, lower heat and simmer for 5 minutes (watch carefully, as it will foam). Stir and mash dates as they cook to make a smooth paste with only a few pieces of dates. Set aside to cool.

Preheat the oven to 350 degrees. Grease an 8-by-12-inch baking dish.

Combine the flour, baking powder, salt and spices in a bowl. Cream the butter and ¾ cup brown sugar briefly in a mixing bowl. Add the date mixture, dry ingredients, and egg, and stir gently to combine. (Do not overmix.) Spoon the mixture into the baking dish and smooth top. Bake 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.

While the pudding bakes, combine the butter, cream, brown sugar and water in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for a few minutes, add rum (if using) and set aside, keeping the sauce warm.

When pudding is done, remove from oven, leaving oven on. Cut into 12 (or more) squares and run knife around outside edges. Pour the sauce over the pudding, allowing it to seep down around the sides and cover the top. Return to oven and bake for 2 minutes. Cool on rack. Serve pudding warm or at room temperature.