Sticky Toffee Pudding

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2 1/2 cups heavy cream

1 stick (4 ounces) unsalted butter

1/2 cup light corn syrup

1 cup granulated sugar

6 ounces pitted dates, preferably Medjool (about 7 dates)

3/4 cup water

3/4 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

4 tablespoons unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

Vanilla ice cream or lightly sweetened whipped cream, for serving

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