Gluten Free Sticky Date Pudding with Toffee Sauce

Ingredients

• 6 tablespoons unsalted butter, room temperature, plus more for pan
• 2 cups Medjool dates (about 10 ounces), pitted, coarsely chopped
• 1 teaspoon baking soda
• 1½ cups oat flour
• ¾ cup almond flour or meal
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon kosher salt
• 1¼ cups granulated sugar
• 3 large eggs
• 1½ cups (packed) light brown sugar
• 1 cup heavy cream
• ¾ cup (1½ sticks) unsalted butter
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ½ teaspoon kosher salt
• Powdered sugar (for serving)

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