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Sticky Toffee Pudding

Created by Tisme on March 4, 2016

Step 1: Heat the oven to 180C. Boil the beer in a large saucepan. Stir in the baking soda and dates. Remove from the heat and let cool. Transfer the date mixture to a food processor and puree until smooth.
Step 2: Stir the flour, cinnamon, baking powder, nutmeg and salt in a bowl. Using a mixer fitted with a whisk, beat the sugar, butter and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. With the motor running, slowly add the dry ingredients, alternating with the reserved date mixture, until a smooth batter forms; pour into a greased 23cm x 33cm baking tin.
Step 3: Bake until a toothpick inserted into the pudding comes out clean, about 30 minutes.
Step 4: To make the caramel sauce: Simmer the sugar, butter and vanilla bean and seeds in a large saucepan over medium until the sugar is dissolved, about 5 minutes.
Step 5: Remove from the heat and stir in the cream, lemon juice and salt. Strain the sauce and set aside to cool.
Step 6: To serve, cut the pudding into pieces and drizzle with sauce.