Traditional Sticky Toffee Pudding | Mama's Cooking

Ingredients

• ***For the toffee sauce:***
• 2 1/2 cups heavy cream, divided
• 1 stick unsalted butter
• 1/2 cup light corn syrup
• 1 cup granulated sugar
• ***For the cake:***
• 6 ounces pitted dates (about 7 dates, preferably Medjool)
• 3/4 cup water
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• salt, to taste
• 4 tablespoons unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• vanilla ice cream, optional, to taste, for serving