Preheat the oven to 350F. Grease a 9x9” baking pan with butter, then line with parchment paper. Set aside.

Start by soaking the dates. In a measuring cup or medium bowl, combine the chopped dates and melted butter. Pour the boiling water on top and stir. Let sit for 10 minutes, or until cool and the dates have softened.

While the dates are soaking, prepare the dry ingredient mixture. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Once the dates have softened, pour the mixture into a blender or use an immersion blender to blend until a paste forms. It’s okay if it’s a little lumpy!

In a separate large bowl, combine the date paste mixture, both sugars, molasses, buttermilk, Greek yogurt (or sour cream), eggs, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet, and use a wooden spoon or spatula to mix until just combined (the batter will be lumpy). Scoop or pour the batter into the prepared pan, and spread into an even layer.

Bake at 350F for 48-53 minutes, or until golden and a toothpick inserted into the middle comes out clean or with moist crumbs.

Remove from the oven and allow to cool for 10-15 minutes, or while you prepare the spiced sticky toffee sauce.

In a medium pot or pan over medium heat, add the brown sugar and butter. Bring the mixture to a simmer over medium heat, and allow to simmer for 5-7 minutes, stirring occasionally.

Reduce the heat to low, whisk in the heavy cream, followed by the maple syrup and allspice. Allow to simmer for another 1-2 minutes.

Then, remove from the heat and whisk in the salt and vanilla. Set aside.

Once the gingerbread cake is slightly cooled, use a skewer or fork to poke holes all over the surface of the cake. Then, pour ¾ of the spiced toffee sauce all over the top (reserving the rest for serving), aiming to soak it into the holes.

Once ready to serve, divide the gingerbread sticky toffee pudding into 9 or 16 squares.

Serve warm with a scoop of vanilla ice cream, an extra drizzle of the spiced toffee sauce, and a sprinkle of flaky sea salt if desired.