Sticky Toffee Pudding - cooking recipe

Ingredients

Sticky Toffee Pudding
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
Sticky Toffee Sauce
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

Preparation

For the sticky toffee pudding:
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.
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.
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.
For the sticky toffee sauce:
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.