Toffee-Pear Sticky Pudding

• 1 1/4 cups water
• 1 1/4 cups pitted dates, preferably Medjool dates
• 1 cup chopped peeled fresh pear
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 1/3 cup butter, softened
• 2 eggs
• 1/2 teaspoon vanilla
• toffee pieces, pear sauce
• 1 fresh pear
• 1 tablespoon butter
• 1/2 cup butter
• 3/4 cup packed dark brown sugar
• 3/4 cup whipping cream
• 1 teaspoon vanilla

1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.

water, dates, fresh pear, baking soda, flour, baking powder, salt, ground nutmeg, brown sugar, butter, eggs, vanilla, toffee, fresh pear, butter, butter, brown sugar, whipping cream, vanilla

Taken from www.food.com/recipe/toffee-pear-sticky-pudding-468229 (may not work)