Sticky Toffee Pudding Cake

Cranberry Caramel:

Step 1: In a medium saucepan, cook sugar over medium-low heat, stirring with a fork until melted and pale gold. Continue cooking, gently swirling the pan until it turns deep golden.

Step 2: Remove from heat and carefully add cream and butter, then return to heat and simmer, stirring until dissolved. Remove from heat and stir in dried cranberries.

Eggnog Mousse:

Step 1: Prepare an ice bath and set aside. In a small bowl, combine spirits and sprinkle with gelatin; let soften, about 5 minutes.

Step 2: In a heatproof bowl over simmering water, combine egg yolks and ½ cup sugar, whisking until pale and fluffy, about 2 minutes. Remove from heat, whisk in gelatin mixture, then return to heat and cook, whisking, until gelatin dissolves, about 3 minutes.

Step 3: Transfer the bowl to the ice bath, scraping down the sides and whisking until cooled slightly, about 1 to 2 minutes.

Step 4: In an electric mixer, combine the remaining ½ cup sugar, cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form.

Step 5: Fold one-third of the whipped cream into the gelatin mixture, then fold the gelatin mixture into the remaining whipped cream. In a clean bowl, whisk egg whites until stiff peaks form and gently fold into the cream mixture.

Step 6: Transfer to a serving dish, cover, and chill for at least 30 minutes or overnight. Serve chilled, garnished with cranberry caramel and other toppings.

Sticky Toffee Pudding Cake:

Step 1: Preheat the oven to 350°F (180°C). Butter and flour a 9 x 11-inch pan. In a medium saucepan, bring dates and 1 ¼ cups water to a boil. Remove from heat, stir in baking soda, and set aside to cool.

Step 2: In a small bowl, whisk together flour, baking powder, and salt. Using an electric mixer, beat butter, sugar, and vanilla in a large bowl. Add 1 egg and beat, then add half of the flour mixture and half of the date mixture, blending. Repeat with the remaining egg, flour, and date mixture.

Step 3: Pour the batter into the prepared pan and bake for 40 to 45 minutes, until a tester comes out clean. Let cool for 30 minutes in the pan.

Step 4: Invert the pudding onto a rack, then cut into 6 portions once cooled.

To Serve:

Step 1: Place a piece of sticky toffee pudding on a plate, pour cranberry caramel on top, and finish with a scoop of eggnog mousse.

Step 2: Garnish with shaved white chocolate on top of the mousse.