5 ounces (10 tablespoons) butter, soft, plus more for brown butter
5 ounces brown sugar
14 ounces Date Puree, recipe follows
2 large eggs
1 egg yolk
1 vanilla bean, scraped
3 ounces maple syrup
1 ounce molasses
14 ounces all-purpose flour
2 ounces hazelnut flour
1/4 ounce baking powder
1/4 ounce baking soda
1/8 ounce salt
2 ounces toasted pine nuts
Streusel, recipe follows
Sticky Toffee Caramel Sauce, recipe follows
Pineapple Confit, recipe follows
2 cups heavy cream, whipped, for serving
7 ounces pitted dates
17 1/2 ounces ruby port wine
17 1/2 ounces brown sugar
9 ounces granulated sugar
17 1/2 ounces heavy cream
3 1/2 ounces unsalted butter
1/8 ounce salt
1 large ripe golden pineapple
3 vanilla beans
3 cups fresh pineapple juice
Reserved tops from pudding cakes
1/2 stick (4 tablespoons) unsalted butter
1 cinnamon stick
3 tablespoons pine nuts
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