Imperials sticky toffee gingerbread

Ingredients

• Toffee sauce
• 5 ounces (1¼ sticks) butter
• 1 1/2 cups sugar
• 1 1/2 tablespoons honey
• 1 1/2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• In a large, heavy-bottomed saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. meanwhile, bring the cream, salt and vanilla to a gentle simmer in a separate saucepan. when the sugar mixture is ready, carefully and slowly whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). remove from heat and set aside. this makes about 3 cups toffee sauce.
• Ginger cake
• 1 cup porter beer
• 1 cup molasses
• 1 1/2 teaspoons baking soda
• 3 eggs
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup apple butter
• 6 ounces (1½ sticks) melted butter
• 2 tablespoons grated fresh ginger
• 2 cups (9.5 ounces) flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon grated nutmeg
• 2/3 cup prepared toffee sauce, plus more for serving
• Freshly whipped cream, for serving

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