Sticky Toffee Pudding

1/2 (8 OZ.) package Majool dates (chopped)
1/2 t. vanilla extract
3/4 cup of hot coffee
1/2 t. baking soda
6 T. butter, softened
2/3 c. sugar
2 eggs
3/4 c. flour
1 t. baking powder
pinch of salt


FOR THE SAUCE:
2 sticks butter
1 1/2 c. brown sugar
3/4 c. heavy cream
 
DIRECTIONS:
 
Preheat oven to 350º. In food processor, add dates,vanilla extract, coffee, and baking soda. Pulse until only very small pieces of dates are left.

In a stand mixer  add butter and sugar and mix until light and fluffy. Add eggs one at a time, beating after each. Turn mixer to lowest speed. Add in flour and baking powder and salt and just mix until incorporated. Add in wet date mixture and just blend. Do not over-mix. Pour into sprayed muffin tins and bake for 12- 15 minutes, until the middles are fairly firm. Remove from muffin tin and cool a bit.


SAUCE DIRECTIONS:
To make sauce, melt butter in a small saucepan over medium heat and stir in brown sugar until it gets foamy, about 3-4 minutes. Add heavy cream and stir. Pierce muffins with fork and pour warm sauce over muffins. Serve warm sauce over warm pudding muffins. Add slices of candied ginger and vanilla gelato or ice cream.
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