Sticky toffee pudding is a dessert served in Britain that consists of a moist sponge cake covered in toffee-based syrup. The total cooking time for sticky toffee pudding is approximately 75 minutes.
To make the toffee sauce, mix 1 1/4 cups of heavy cream, 1 cup of sugar, 1/2 cup of light corn syrup and 1 stick of sweet unsalted butter into a saucepan. Cook the sauce over medium heat, stirring often, for approximately 40 minutes. When a dark amber color, add 1 1/4 cup of heavy cream to the sauce and stir.
Cook 6 ounces of diced pitted dates in 3/4 cup of water using a small saucepan. Cook the dates until they are soft. Pour the contents into a blender and puree.
In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda and a pinch of salt. In another bowl, use an electric mixer to mix 1/2 stick of sweet unsalted butter with 3/4 cups of brown sugar. Add 1 teaspoon of pure vanilla extract, a large egg, 1/4 teaspoon of orange zest and the date puree made previously. Add the dry ingredients and stir.
Pour the cake batter into greased ramekins and bake at 350 degrees Fahrenheit for approximately 20 minutes. Remove the cakes from the ramekins and cut them in half. Place the bottom layer of the cake on a plate, and cover it with the toffee sauce. Add another layer and top it with more sauce. Garnish the pudding with whipped cream.