Sticky Toffee Pudding

• 1/2 lb (about 8 oz) pitted dates , roughly chopped
• 1  1/3 c boiling water (optional: add 3 bags of Earl Grey tea to the boiling water and steep for 4 minutes before pouring over dates)
• 1 tsp baking soda
• 8 T butter, softened
• 3/4 c light brown sugar , loosely packed
• 3 eggs 
• 1 T golden syrup (optional but delicious)
• 2 tsp vanilla
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cardamon
• 1/4 tsp ground ginger
• 1 tsp Diamond kosher salt
• 1 1/2 tsp baking powder
• 1 3/4 c flour

Preheat oven to 350 degrees. Grease and flour a 9″x12″ baking pan.

Place dates in a medium bowl and add the boiling water. Stir in the baking soda (it will fizz).

Put the flour in a medium bowl, then whisk in the cinnamon, nutmeg, cardamon, ginger, salt and baking powder.

Place butter and brown sugar in a bowl or food processor. Beat or process until smooth. Add eggs, syrup and vanilla and beat until well-blended. Add the flour mixture and mix until just incorporated. Then add the date mixture and mix or process until combined well – but don’t over mix.

Scrape the batter into the prepared pan and bake for 30-35 minutes – or until a toothpick inserted in the middle comes out clean.

Cool the pudding in the pan on a wire rack. To serve – cut into small squares, ideally while it’s still slightly warm and place each square on top of a generous spoonful of Guinness Stout Caramel Sauce, then top it all with with a little vanilla gelato.