Sticky Toffee Pudding

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups pitted dates, chopped
• 1 1/2 cups water
• 1 1/4 teaspoons baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup unsalted butter, at room temperature
• 1 1/2 cups firmly packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsalted butter
• 3 cups firmly packed dark muscovado sugar or 3 cups dark brown sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Recipe

• 1 lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. position a rack in the middle of the oven and preheat the oven to 350°f.
• 2 combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
• 3 reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
• 4 remove from heat and stir 1 tsp of the baking soda. let stand for about 20 minutes.
• 5 while the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
• 6 in another bowl, beat together the butter and brown sugar until light and fluffy. beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
• 7 stir in the dates and any soaking liquid into the batter.
• 8 gently fold the dry ingredients into the wet batter until just combined.
• 9 fill the muffin cups 2/3 full. bake until a toothpick comes out clean, 22-28 minutes.
• 10 while the batter is baking, make the toffee sauce. combine the butter and brown sugar in a saucepan over medium heat.
• 11 cook until the butter and sugar melt together. add the cream, vanilla, and salt. increase the heat to high and bring to a boil.
• 12 reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
• 13 remove the cakes from the oven and poke the tops of each a few times with a toothpick. drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
• 14 to serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.