English Sticky Toffee Pudding with Vanilla Frozen Custard

This completed the Mother's Day brunch. MAN was this delicious. My mom is British and I found this under the "English Comfort Food" section of Food & Wine. The sauce and technique is something to try because I can only imagine you could use this technique over and over again!

A
4 eggs
2 1/2 C sugar
1/2 tsp salt
6 C milk
3 C evaporated milk
2 TBSP vanilla
1 C milk

B
2 1/2 C cream
1 stick butter
1/2 C corn syrup
1 C sugar

C
6 oz dates
3/4 C water
3/4 C + 2 TBSP flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
4 TBSP butter, room temp
3/4 C packed light brown sugar
1 egg
1/2 tsp vanilla extract

The night before, bring all ingredients in A to a slow simmer and cook for about 10 minutes (you NEVER want this to boil). Pour into a bowl and let it come to room temp. Then refrigerate over night. The next morning you can run it in the ice cream maker and then hard freeze it.

For the sauce, combine half of the cream, the butter, sugar and corn syrup in a heavy bottom pan and let boil for 40 minutes, stirring occasionally. After 40 minutes, add the rest of the cream and turn off heat.

Preheat oven to 350 degrees.

Boil the dates in the water for 15 minutes or until the water is almost all gone. Transfer to a food processor and pulse until smooth.

Mix the dry ingredients and set aside. Beat the brown sugar and butter in your Kitchenaid for about 5 minutes. Add the vanilla and egg and then the dry ingredients until just combined. Spoon the batter into 6 well buttered ramekins and bake for 20 minutes or until a pic comes out clean. Let the cakes cool for 15 minutes.

After they have cooled, remove from ramekins, cut in half horizontally and wipe the ramekins clean.

When you're ready to serve, put 1 TBSP sauce into bottom of ramekin, put the top half of the cake in the ramekin, add another TBSP of sauce and put the second half on top. Bake for another 10 minutes. Serve w the extra sauce and ice cream!!!!