Sticky Toffee Pudding | Redpath Sugar

Ingredients

• 1½ cups (233 g) pitted dates, roughly chopped
• 1 tsp (5 g) baking soda
• ¾ (188 ml) cup hot coffee, preferably freshly brewed
• 3 tbsp (45 ml) whisky
• 1 tsp (2 g) orange zest, finely grated
• 1½ cups (188 g) all-purpose flour
• 1¼ tsp (7 g) baking powder
• ⅔ cup (145 g) Redpath® Demerara Style Sugar, packed
• ½ cup (113 g) butter
• 2 eggs
• 2 tsp (10 ml) pure vanilla extract
• ½ tsp (3 g) salt
• ½ cup (56 g) candied ginger, preferably in syrup (drained), finely chopped
• 2¼ cups (563 ml) heavy cream
• 1½ cups (326 g) Redpath® Demerara Style Sugar
• ½ cup (113 g) butter, cubed
• 1½ tsp (7 ml) pure vanilla extract
• Flaky sea salt
• Whipped cream
• Candied ginger, finely chopped or slivered