Sticky Toffee Pudding with Butterscotch Sauce | TASTE

Ingredients

• 1 tbsp cornstarch
• ½ c plus 1 tablespoon unsalted butter, cut into large pieces
• 1 c heavy cream
• 1 c dark brown sugar, packed
• 1 ½ tbsp light corn syrup
• 1 ½ tsp vanilla extract
• ½ tsp Diamond Crystal kosher salt
• 1 lemon
• 8 ¼ oz pitted Medjool dates, chopped
• ½ tsp baking soda
• 2 tbsp dark rum
• ½ tbsp vanilla extract
• ½ tsp coffee extract (optional)
• 5 tbsp unsalted butter, at room temperature
• ⅓ c light brown sugar, packed
• 2 eggs
• ¾ c all-purpose flour
• 1 ¾ tsp baking powder
• ¾ tsp ground cinnamon
• ¾ tsp ground ginger
• ½ tsp freshly grated nutmeg
• ¼ tsp ground cloves
• ¼ tsp Diamond Crystal kosher salt