Sticky Toffee Pudding
Ingredients:
- Cake Ingredients
- 2 tbsp dark rum
- ¼ cup unsalted butter, softened
- ¼ cup + 2 tsp demerara sugar
- 2 tbsp molasses
- 1 tbsp corn syrup
- 2 eggs
- 1 ¼ cup boiling water
- 1 ¼ cup pitted dates
- 1 tbsp baking soda
- 1 cup + 3 tbsp all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- Toffee Sauce Ingredients
- 2 tbsp dark rum
- ¾ cup + 2 tbsp heavy cream
- ½ cup unsalted butter
- up dark brown sugar
- 4 tbsp molasses
- 4 tbsp corn syrup
- Garnish with whipped cream or vanilla ice cream
Directions:
Yields: 12 servings
Preheat the oven to 350°F and prepare a muffin tin with 12 muffin liners. In a stand mixer, combine the butter, sugar, molasses and corn syrup. Mix on low speed until combined. Increase the speed to medium and whip until smooth and the mixture has lightened in color. Slowly add the eggs, one at a time, and mix until combined, scraping the bowl as needed.
Place the water in a small pot and bring to a boil. Add the dates and baking soda to a food processor. Once the water is boiling, carefully pour it over the dates in the food processor and puree until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Alternate adding the wet date mixture and the flour mixture to the stand mixer with the butter mixture, mixing slowly between additions and scraping down the bowl as needed. Once everything is combined and smooth, fold in the vanilla and dark rum.
Divide the batter evenly between the 12 cups of the prepared muffin tin. Place in the oven and bake for 15-20 minutes or until a toothpick inserted comes
out clean. Remove from the oven and let cool on a wire rack.
While the cakes are cooling, prepare the toffee sauce. In a large saucepan over medium heat, combine the cream, butter, brown sugar, molasses and corn syrup and bring to a simmer, stirring often. Allow the sauce to simmer for 3 minutes or until the sugar is dissolved. Once the sugar has dissolved, add the dark rum and stir to combine.
Two at a time, add the cakes to the saucepan and baste with the toffee sauce using a spoon. Leave the cakes in the pan for 2-3 minutes, allowing them to absorb some of the sauce. Remove the cakes from the pan and place them on individual serving dishes. Serve with an extra drizzle of toffee sauce and whipped cream or vanilla ice cream.
