Toffee-Pear Sticky Pudding

This comes from bhg.com 100 days of holidays.

• Ready In: 1 hr 10 mins
• Serves: 9-12
• Yields: 12

Ingredients

• 1 1⁄4 cups water
• 1 1⁄4 cups  pitted dates, preferably Medjool dates
• 1  cup  chopped peeled fresh pear
• 1⁄2 teaspoon baking soda
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 cup  packed dark brown sugar
• 1⁄3 cup butter, softened
• 2  eggs
• 1⁄2 teaspoon vanilla
•  toffee pieces, pear sauce
• 1  fresh pear
• 1  tablespoon butter
• 1⁄2 cup butter
• 3⁄4 cup  packed dark brown sugar
• 3⁄4 cup  whipping cream
• 1  teaspoon vanilla

Directions

1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.