Sticky Toffee Pudding

Ingredients:

• 5 oz Medjool dates (approx. 10 large dates)
• 3/4 cup (178 ml) water
• 1/2 teaspoon baking soda
• 3 Tablespoons (42 g) unsalted butter, at room temperature
• 1/2 cup (100 g) light brown sugar, lightly packed
• 1 large egg, at room temperature
• 1 Tablespoon fancy molasses
• 3/4 cup (94 g) all-purpose flour
• 1/2 teaspoon baking powder

Toffee Sauce:

• 1/2 cup (114 g) unsalted butter
• 3/4 cup (150 g) light brown sugar, lightly packed
• 1 cup (237 ml) heavy cream
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F. Grease a muffin tin with butter and flour. Set aside.
2. In a small saucepan add pitted dates and water. Bring to a boil, then lower the temperature and simmer for approx. 3 minutes. Remove from the heat and set aside to cool.
3. In a large bowl add butter and sugar. Using a hand mixer beat until light and fluffy. Add egg and beat until well incorporated. Mix in molasses.
4. In a separate bowl mix together flour and baking powder.
5. Add the dry ingredients into the butter mixture in 2-3 additions until just combined. Set aside.
6. Using an immersion blender (a blender or food processor) puree the date mixture until smooth. Add baking soda and stir together.
7. Add the date mixture to the batter and mix together.
8. Evenly spoon the batter into the prepared muffin cups approx. 3/4 full. You should have a total of 8 puddings.
9. Bake in the oven for approx. 18 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a cooling rack and then carefully remove the puddings. You may want to slice the puddings’ ‘muffin tops’ when they are in the muffin tin to achieve a flat bottom.
10. Meanwhile, make your toffee sauce. Using a large pot (with a heavy bottom) add butter, brown sugar and cream. Bring to a boil, stirring occasionally at the beginning to dissolve the sugar. Then leave the mixture to boil for 4-5 minutes until thickened (do not boil any longer as you don’t want the toffee to turn to candy). Remove from heat and stir in the vanilla. Allow the toffee sauce to cool slightly before spooning a generous amount over the puddings.
11. Serve immediately with vanilla ice cream.

NOTES

• Enjoy warm. Reheat in a 350°F oven for approx. 8 minutes, spoon toffee sauce over the tops of each pudding.
• Store leftovers at room temperature in an airtight container for up to 3 days.

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Yield: 8

Thanks to Baking For Friends