Vanilla ice cream for serving (recommended Haagen Dazs Five Vanilla Bean)
Instructions
Lightly butter a standard 12-cup muffin tin or spray with nonstick cooking spray. Position rack in the middle of the oven and preheat to 350.
Combine the dates and water in a heavy-bottomed saucepan. Bring to a gentle boil. Reduce the heat to simmer and cook, uncovered, until the dates are softened and have absorbed the water. Remove from the heat and stir in 1 teaspoon of the baking soda. Let stand for about 20 minutes. Meanwhile, sift together the flour, salt, remaining 1/4 teaspoon baking soda, and the baking powder into a bowl. Set aside. In another bowl, beat together the 1 1/2 sticks butter and light brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, and then beat in the vanilla. Stir in the dates and any soaking liquid. Gently fold in the dry ingredients until just combined. Fill the muffin cups 2/3 full and bake 22-28 minutes, until a toothpick comes out clean.
Meanwhile, make the toffee sauce- combine the 2 sticks butter and dark brown sugar in a saucepan over medium heat. Cook until the sugar and butter melt together, about 8-10 minutes. Off the heat, add the cream, vanilla and salt. Back on the stove, increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, about 6-8 minutes.
When cakes come out of the oven, poke the top of each a few times with a wooden skewer or toothpick. Drizzle 1 tablespoon of the warm toffee sauce over each cake and allow it to sink in completely. To serve, spoon a little sauce on each dessert plate and place a cake, top side down, in the sauce. Top with a scoop of vanilla ice cream and another spoonful of warm toffee sauce. To make ahead- cool cakes completely in the muffin tin and then store in a Ziploc bag in the refrigerator - do not drizzle the sauce on first! Store the toffee sauce in a separate container in the fridge. To serve, preheat oven to 350. Reheat toffee sauce on the stove or in the microwave. Remove cakes from the fridge and poke holes in the tops. Place on a baking sheet and pour a spoonful of sauce over each one. Reheat for 5 minutes in the oven. Serve with ice cream and more sauce, as above.
Originally Submitted
12/6/2010
0 Out of 5 from
0 reviews
You can add this Sticky Toffee Pudding recipe to your own private DesktopCookbook.
