Imperial Coffee Stout Sticky Toffee Pudding

Directions

1. Preheat your oven to 350°F.

2. Chop your dates roughly, but be careful as they are very sticky.

3. Add to a medium sauce pot and add in your water, bring to a boil for 4-5 minutes. Add in your baking soda and Imperial Coffee Stout rub and blend with a hand blender. Let cool.

4. In a large bowl add in your flour, baking powder, salt, Imperial Coffee Stout rub and nutmeg, and mix.

5. In another bowl or bowl of a stand mixer, whip your softened butter for a few minutes until fluffy, add in your brown sugar and mix for 5 minutes. Add in your date paste and mix in one egg at a time then your egg yolk, followed by your vanilla.

6. Add in half your flour to your wet mixture, mix just until incorporated, then add in your remaining flour and mix.

7. In a 9x9 square or 9-inch round dish, butter all sides and add in your cake batter. Bake for 35-45 minutes or until a toothpick comes out clean.

8. While your cake is baking make your glaze. In a medium sauce pan add in your brown sugar, golden syrup, molasses and butter. Bring to a boil and add in 1 cup of cream. Let that reduce for 10-15 minutes over medium heat, stirring constantly. Add in your other cup of cream, vanilla, Imperial Coffee Stout rub and salt and mix until smooth and silky.

9. When your cake is done, poke small holes all the way to the bottom of the pan, pour some of the glaze on top of the cake and let soak in, you can spoon it back into the middle if your middle rose while baking. Bake for another 5 minutes.

10. Let cool, cut a slice, add more glaze and some vanilla ice cream and enjoy this decadent and delicious cake!