Scrape down sides of the bowl and add eggs , one at a time , continuing to beat together .
Add date purée and vanilla into butter mixture and beat together until just incorporated .
Add dry ingredients into wet ingredients and mix until fully combined .
Pour mixture into a lightly greased ( 2 quart ) baking dish and bake for about 30 – 40 minutes or until a toothpick comes out clean when inserted into the center of the pudding .
Remove pudding from oven and carefully prick the entire surface with a fork .
Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in .
Place the sticky toffee pudding back into the oven for 5 minutes , until the toffee sauce begins to bubble . Remove from oven and slightly cool .
To make the whipped cream :
Place all the ingredients into a small bowl and whisk together until a soft peaks form .
MAKE AHEAD :
Toffee sauce can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator . To reheat , pour sauce into saucepan and simmer over low heat just until heated through .
Pudding can be made up to 3 days ahead of time . Cool completely from oven and tightly wrap with plastic wrap and store in the refrigerator . To reheat , uncover and heat in an oven until just warmed . Prick surface with fork and top with half the warmed toffee sauce . Place pudding back into oven for 10 minutes . Serve .
To assemble :
Scoop some pudding into a shallow bowl and top with a dollop of whipped cream . Finish with a drizzle of toffee sauce and serve .
Recipe from Spoon Fork Bacon
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