Sticky Toffee Pudding Recipe | Alton Brown

Ingredients

• 11 tablespoons unsalted butter
• 1 1/2 cups dark brown sugar
• 4 1/2 tablespoons molasses
• 1 tablespoon instant espresso powder
• 1/4 teaspoon kosher salt
• 3/4 cup heavy cream
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups pitted Medjool date meat, divided
• 3/4 cup water, boiling
• 1 large egg, plus 1 large yolk
• 6 tablespoons unsalted butter, melted
• 1/3 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder