Sticky Toffee Pudding

Sticky Toffee Pudding

• 1/4 cup pitted and finely chopped dates

• rounded 1/4 teaspoon baking soda

• 6 tablespoons boiling water

• 2 tablespoons unsalted butter, room temperature

• heaping 1/4 cup dark brown sugar

• 1 egg

• 1 teaspoon vanilla

• 1/2 cup all-purpose flour

• rounded 1/2 teaspoon baking powder

  • 1/4 teaspoon coarse salt

toffee sauce:

• 2 tablespoons unsalted butter

• heaping 1/4 cup dark brown sugar

• 6 tablespoons heavy cream

• 1 teaspoon vanilla

• pinch of coarse salt

Preheat the oven to 350. Grease 4 custard cups or small ramekins and place on a baking sheet.

In a small bowl, combine the dates, baking soda and boiling water. Let stand for 10 minutes.

With an electric mixer beat the butter and brown sugar for 3-4 minutes. Beat in the egg and vanilla. Stir in the flour, baking powder, salt and date mixture until moistened. Pour batter into the ramekins.

Bake for 18-20 minutes, until a toothpick comes out clean.

To make the sauce, melt the butter in a saucepan over medium heat. Add the brown sugar and cream. Cook for about 5 minutes, whisking constantly, until sticky and syrupy. Stir in the vanilla and salt.

To serve, invert the ramekins over a plate to unmold the warm pudding. Spoon the sauce over the pudding and serve with whipped cream or ice cream.

Yields 4 servings

Recipe slightly adapted from Williams-Sonoma Home Baked Comfort.