Dessert & Baked Goods › Sticky Toffee Pudding

Yield:  18 small cakes (recipe can be halved)

Cake Batter

• 2¼ cups pitted dates
• 2 cups cold water
• 3 tsp baking soda
• ½ cup unsalted butter, softened
• 1¼ cups sugar
• 3 eggs at room temperature
• 1¾ cups flour
• 3 tsp vanilla extract
• 2 tsp salt

Sauce

• 2 cups light brown sugar
• 2 cups heavy cream

Garnish

• fresh berries
• mint leaves
• vanilla ice cream

Special Equipment

• ramekins, small martini glasses, muffin tins or 9 x 13 baking pan
• aluminum foil
• non-stick spray

Prepare the Cake

1. Preheat oven to 350 degrees
2. Put dates, baking soda and cold water in a heavy saucepan and bring to a boil.  Allow to boil for 4-5 minutes (it will begin to foam; adjust heat accordingly so it doesn’t boil over)
3. Cream butter, sugar and eggs together with a beater, then add the flour, vanilla and salt.  Scrape down the bowl and be sure all ingredients are well incorporated and that no lumps remain
4. In a food processor, add the warm date mixture and blend until smooth.  Add it to the batter and mix well
5. Coat 18 small ramekins or a dozen muffin tins (Sarah uses 4 oz. martini glasses, which can go in the oven) with non-stick spray and pour in the batter. You can also use muffin tins or one large casserole dish. Bake for 16-18 minutes or until top is firm to the touch
6. Unmold the baked cakes, cut the tops off with a serrated knife. Set them in a roasting pan, and pour the sauce over to cover.  Make a lid of aluminum foil and refrigerate the cakes for at least 12 hours
7. Serve warm, plated with a garnish of vanilla ice cream and/or fresh berries and some extra sauce

Prepare the Sauce

1. Combine light brown sugar and heavy cream in a saucepan
2. Bring to a boil and allow to boil for 5 minutes, then set aside to cool

Note: Will keep in refrigerator for 1 week.  Warm at 300-325 degrees until sauce is bubbling