Makes 1 8-inch round cake, about 8 servings
Time: 45 minutes

This is my version of the Sticky Toffee Pudding, which has origins in Ireland and is one of the most popular desserts in America. It is a combination of dates in the cake recipe and molasses or easy to find brown sugar that gives the cake a gooey sticky consistency. I think it is a great dessert with a spicy adaptation through the double use of ginger. Adding rum to the sauce when it is slightly cooled makes for a more potent sauce. It is important to glaze the cake generously with sauce so it is absorbed into the cake for a more sticky result.

Ginger Date Pudding Cakes:
2 1/4 sticks (1 cup, plus 2 tablespoons, 250 grams, 8 3/4 ounces) unsalted butter, room temperature, plus more for greasing
6 (143 grams, 5 ounces) dried dates, preferably Medjool (or persimmon)
1 1-inch piece fresh ginger, cut into 1/4-inch slices
1/4 teaspoon salt
1/2 vanilla bean or 1 teaspoon vanilla extract
1 teaspoon baking soda
2/3 cup (133 grams, 4 5/8 ounces) sugar
1/3 cup (140 grams, 1 5/8 ounces) candied ginger
1 orange
1 3/4 cup (223 grams, 8 ounces) all-purpose flour
1 teaspoon baking powder
1 large egg

Rum Walnut Toffee Sauce:
1 1/2 cups (149 grams, 5 1/4 ounces) walnut halves
1 1/4 sticks (1/2 cup, plus 2 tablespoons , 133 grams, 4 5/8 ounces) unsalted butter
1 cup (233 grams, 8 ounces) heavy whipping cream
1 1/3 cup (253 grams, 9 ounces) dark brown sugar
1 1-inch piece fresh ginger, cut into 1/4-inch slices
1/4 teaspoon salt
1/2 vanilla bean
2 tablespoons dark rum

Optional: Sweetened Condensed Milk Whipped Cream

1. To make the cake: Preheat the oven to 350ºF. Generously butter an 8-inch round cake pan, line the bottom with parchment, and butter the paper.
2. Put the dates, fresh ginger slices, and salt in a small saucepan. Spilt the vanilla bean in half lengthwise with a sharp knife and scrape out the seeds with the knife’s blunt edge. Add the pod and seeds to the saucepan with 1 cup water. Bring the mixture to a boil over high heat and cook for 10 minutes. Turn the heat to low, stir in the baking soda, and cook for 3 minutes. Remove from the heat and remove the dates from the saucepan, reserving the cooking liquid. When the dates are cool enough to touch, remove the skins and pits.
3. Put the butter, sugar, and candied ginger in the bowl of an electric mixer fitted with the paddle attachment. Zest the orange directly onto the mixture and mix on medium speed until creamed well, 2 minutes. Add the dates and cooking liquid and mix on medium speed until the dates are broken up and everything is well-incorporated, 2 minutes.
4. With the machine running, add the flour and baking powder. When there are no more traces of flour, add the egg and mix just until everything is blended, 1 minute. Transfer to the cake pan and bake until a tester inserted comes out clean, 35 minutes. Cool in the pan for 5 minutes, then invert onto a cooling rack and cool completely.
5. Meanwhile, make the sauce: Put the walnuts on a rimmed baking sheet and put in the oven on a rack under the cake. Toast until golden brown and fragrant, 7 minutes. Remove from the oven and cool completely.
6. Put the butter, cream, brown sugar, ginger, salt, and 3 tablespoons water in a medium saucepan. Split the vanilla bean in half lengthwise with a sharp knife and scrape out the seeds with the knife’s blunt edge. Add the vanilla pod and seeds to the saucepan and bring to a boil over medium-high heat, whisking occasionally. Simmer until saucy and caramelized, 15 minutes, then remove from the heat and remove the ginger slices.
7. Stir in the toasted nuts and return the mixture to a boil. Simmer until thick and sticky, 5 minutes, then remove from the heat and cool. When cool enough to touch, stir in the rum. To serve, cut the cake into wedges and spoon the warm sauce all around. Top with a dollop of Sweetened Condensed Milk Whipped Cream, if so desired.