A traditional celebratory dessert of the British Isles . . . . .
Sticky Toffee Pudding Cake

Ingredients
- 8 oz dried Medjool dates, pitted
- 1 cup water, boiling
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/3 cup unsalted butter (softened)
- 2/3 cup packed light brown sugar
- 2 large egg
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- Toffee Sauce:
- ½ cup heavy cream
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 tbsp vanilla
- sprinkle of salt
- chopped walnuts, optional
Instructions
1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking pan.
2. Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
3. Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and mix.
4. Sift together the flour, baking powder and salt, and then stir into the batter.
5. Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter and fold in gently to combine just enough so that dry ingredients become wet.
6. Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).
7. While the cakes bake, prepare the toffee sauce - add cream, butter, brown sugar and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.
8. Serve muffin cakes flat-side up, with warm toffee sauce on top.
Refrigerate the cakes in an airtight container for up to five days. Sore sauce in a separate container.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1017Total Fat: 60gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 204mgSodium: 224mgCarbohydrates: 125gFiber: 4gSugar: 117gProtein: 6g
Calculated nutrition may vary.
Leave a Reply