Sticky Toffee Pudding
Ingredients
- 1/2 pound Medjool dates (about 14), pitted and coarsely chopped
- Two 4-inch cinnamon sticks
- 2 cups boiling water
- 4 ounces unsalted butter, softened
- 2 cups dark brown sugar
- 1 vanilla bean, split and seeds scraped (reserve pod for another use)
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups heavy cream
- 1 pound dark brown sugar (2 1/4 cups)
- 2 sticks unsalted butter
- Sweetened whipped cream, for serving
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