Sticky Toffee Pudding with Cranberry Cream – Fustini's Oils & Vinegars

Ingredients

• 8 ounces dates, pitted
• 2 tablespoons Fustini’s Espresso Balsamic Vinegar
• 1 cup water
• ½ cup butter, softened
• 1 cup brown sugar
• 4 eggs
• 1 teaspoon Fustini’s Blood Orange Olive Oil
• 1 ¼ cups self-rising flour
• 1 teaspoon baking soda
• ½ cup butter
• 1 tablespoon Fustini’s Blood Orange Olive Oil
• 2 cups heavy cream
• 1 cup Heavy cream
• ¼ cup powdered sugar
• 3 tablespoons Fustini’s Cranberry Pear balsamic, reduced to half to make syrup, and then cooled