Sticky Toffee Pudding

Ingredients

• 20 pitted Medjool dates (about 2 cups)
• 1 1/2 c. water
• 3 tbsp. fresh brewed espresso or 1 tsp espresso powder dissolved in 3 Tbsp hot water
• 1 1/2 tsp. pure vanilla extract
• 2 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 3/4 c. cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 c. granulated sugar
• 4 large eggs
• 1 c. (2 sticks) unsalted butter
• 1 lb. dark brown sugar (about 2 1/4 cups)
• 2 tsp. fresh lemon juice
• 1 1/4 c. heavy cream
• 1 1/2 c. pecans, toasted and chopped
• Whipped cream, for serving

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