Pumpkin Sticky Toffee Pudding

In a bowl, combine the chopped Medjool dates, hot milk, and baking soda. Stir and set aside to allow the dates to soften.

In a separate large bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice.

Once the dates have softened, use an immersion blender or a fork to mash them into a rough paste.

In another large bowl, combine the mashed date mixture, eggs, brown sugar, softened butter, and vanilla extract.

Using a hand mixer, beat the wet ingredients until well combined.

Add the pumpkin puree and mix again until fully incorporated.

Add the dry flour mixture to the wet ingredients and fold with a spatula until just combined. Do not overmix.

Pour the batter into a parchment-lined square baking pan and spread evenly.

Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the toffee sauce. In a saucepan over medium heat, combine the butter, dark brown sugar, heavy cream, vanilla extract, and cinnamon.

Stir continuously as the mixture heats up, allowing the sugar to dissolve. Bring to a gentle simmer and cook until the sauce thickens.

Once thickened, remove the sauce from the heat and set aside.

Allow the cake to cool slightly before cutting it into squares.

To serve, place a warm square of cake on a plate, top with a scoop of vanilla ice cream, and drizzle generously with the warm toffee sauce.