Pine Nut Sticky Toffee Pudding with Vanilla Spiked Pineapple Confit

Ingredients

• 5 ounces (10 tablespoons) butter, soft, plus more for brown butter
• 5 ounces brown sugar
• 14 ounces Date Puree, recipe follows
• 2 large eggs
• 1 egg yolk
• 1 vanilla bean, scraped
• 3 ounces maple syrup
• 1 ounce molasses
• 14 ounces all-purpose flour
• 2 ounces hazelnut flour
• 1/4 ounce baking powder
• 1/4 ounce baking soda
• 1/8 ounce salt
• 2 ounces toasted pine nuts
• Streusel, recipe follows
• Sticky Toffee Caramel Sauce, recipe follows
• Pineapple Confit, recipe follows
• 2 cups heavy cream, whipped, for serving
• 7 ounces pitted dates
• 17 1/2 ounces ruby port wine
• 17 1/2 ounces brown sugar
• 9 ounces granulated sugar
• 17 1/2 ounces heavy cream
• 3 1/2 ounces unsalted butter
• 1/8 ounce salt
• 1 large ripe golden pineapple
• 3 vanilla beans
• 3 cups fresh pineapple juice
• Reserved tops from pudding cakes
• 1/2 stick (4 tablespoons) unsalted butter
• 1 cinnamon stick
• 3 tablespoons pine nuts

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