Sticky Toffee Pudding with Caramel Sauce

1Pudding: Pre-heat your slow cooker at high heat. Combine the dates and water in a saucepan, bring to a simmer, gently cooking for 10 minutes, until most of the liquid has been absorbed. Puree until smooth and set aside.

2Sift together the dry ingredients. Using a stand or electric mixer beat the butter and brown sugar until smooth. Add the eggs, one at a time mixing in between each addition. Mix in the dry ingredients until blended and then stir in the pureed dates.

3Transfer to a greased pudding dish and cover with a lid or foil. Set it in the slow cooker and add enough boiling water to come halfway up the sides of the dish. Cover and cook on high for 2 ½ to 3 hours, the pudding should be firm and spring back when gently touched.

4Meanwhile, prepare the sauce; melt the butter and brown sugar in a saucepan over medium heat, whisking until smooth. Cook, simmering for 3 to 4 minutes, slowly add the cream, reduce the heat and simmer the sauce for another 3 to 4 minutes. Remove from the heat and let cool.

5Once ready, transfer the pudding to a wire rack, prick all over the surface of the pudding with a fork and cover it with ½ cup (125 mL) of the caramel, allowing it to soak into the pudding. Invert the pudding, slice and serve with a spoonful of the remaining caramel sauce and a scoop of Sensations by Compliments Natural Vanilla Ice Cream.