Sticky Toffee Pudding

• nonstick cooking spray
• 1 12 cups dates (pitted and chopped)
• 2 teaspoons baking soda
• 1 14 cups water
• 12 cup pure maple syrup
• 3 14 cups flour
• 2 teaspoons baking powder
• 14 teaspoon salt
• 1 12 cups butter (3 sticks, softened & divided)
• 23 cup sugar
• 3 eggs
• 1 14 cups brown sugar
• 12 cup whipping cream
• 14 teaspoon maple extract
• 14 cup toffee pieces
• 14 cup pecans (chopped & toasted)

1. In a medium sauce pan over medium heat, bring water, baking soda and dates to a boil.
2. Boil for 2 minutes.
3. Remove from heat; stir in maple syrup.
4. Let it cool while making cake.
5. In a medium boil, stir together flour, baking powder and salt.
6. Set aside.
7. In a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy.
8. Beat in eggs one at a time.
9. Add half of the flour misture and beat until just combined.
10. Add the date-maple mixture and beat until just combined.
11. Add the remaining half of the flour mixture; stir until just combined.
12. Spoon the batter into a greased and flour bundt pan.
13. Bake 45-50 minutes or until knife inserted in center cones out clean.
14. Meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil.
15. Let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened.
16. When ready to serve, invert the cake onto a platter.
17. Drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half.
18. Sprinkle toffee chips and toasted pecans over top of cake.
19. Spoon reserved brown sugar-maple sauce over cake slices.

nonstick cooking spray, dates, baking soda, water, maple syrup, flour, baking powder, salt, butter, sugar, eggs, brown sugar, whipping cream, maple, toffee, pecans

Taken from www.food.com/recipe/sticky-toffee-pudding-469097 (may not work)