Sticky Toffee Pudding with Spiced-Rum Toffee Sauce

Préparation

This iconic English dessert has become synonymous with the holidays. The warm spices and silky toffee sauce are an incredibly decadent combination. We like to bake this cake right in our deep sauté pan and then bring the whole thing to the table with a handful of spoons for people to dig in.

1. Make Pudding Preheat oven to 350°F/180°C (160°C with fan) and grease a HexClad 3.3QT/3L Hybrid Deep Sauté Pan with butter.
2. In a medium bowl, combine boiling water, dates, tea bag, and bicarbonate of soda; let stand for 10 minutes. Discard tea bag and scrape dates and liquid into a blender; puree until smooth.
3. In a large bowl and using an electric hand mixer, beat butter with both sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until fully incorporated. Add date puree and mix until combined (batter will look curdled). Fold in flour, cinnamon, and nutmeg until just combined, being careful not to overmix.
4. Pour batter into prepared pan and spread in an even layer. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer pan to a wire rack.
5. Meanwhile, Make Toffee Sauce In a HexClad 2QT/2L Hybrid Saucepan, melt butter over medium heat. Add both sugars and cook, stirring, until sugar is dissolved and mixture is beginning to bubble. Add cream and spiced rum and cook over moderate heat, swirling pan occasionally, until toffee sauce is smooth, glossy, and thick enough to coat the back of a spoon, 3 to 5 minutes more. You will have about 1⅔ cup/ 375 ml of toffee sauce. Remove from heat and keep warm.
6. While cake is still warm, gently poke holes all over with a skewer. Drizzle with two-thirds of toffee sauce and use the back of a spoon to distribute sauce evenly; let cool for 20 minutes. Serve the cake warm with a dollop of whipped cream and remaining toffee sauce on the side. Garnish with toasted almonds or walnuts, if desired.