Sticky Toffee Pudding

There isn't much else I can say other than "Yum"! I tried this dessert first in a restaurant. I admit I was a little hesitant when it said it was made with dates, but I always like to try something new so I gave it a whirl...and am I ever glad I did. Soft, dense fig cake smothered in warm caramel sauce, it soon became my favourite dessert. It was not until recently though that I was brave enough to try it at home. I expected it to be way harder than it was! I was surprised at how simple it was and very excited that my first batch turned out.  You can serve it in individual ramekins to make it a little more fancy or serve it on e plate with a side of ice cream. Serve it with warm caramel sauce for the most amazing dessert ever!

Main Ingredients

3/4 cups dates - pitted and finely chopped

3/4 cup boiling water

1 tsp baking soda

1 tsp vanilla

3/4 cup sugar

1/3 cup butter

2 eggs 

1 1/4 cup flour

1 tsp baking powder

1/2 tsp nutmeg

1/4 tsp salt

caramel sauce:

1/2 cup butter

1/2 cup brown sugar

1/2 cup heavy cream

Preparation

Step 1: Preheat oven to 350F.

Step 2: Boil water in kettle. Place finely sliced dates, 3/4 cup boiled water and 1 tsp baking soda in a bowl. Allow to sit for 15 minutes. Add vanilla.

Step 3: In another bowl add softened butter, sugar and eggs. Beat until glossy and smooth.

Step 4: Add flour, baking powder, nutmeg and salt. Blend with mixer. The batter will be quite thick.

Step 5: Add date mixture to batter, do not drain. Blend all ingredients together.

Step 6: If you have individual ramekins you can bake in those, I just use muffin tins. Grease muffin tins and fill 3/4 full with batter.

Step 7: Bake for 25 minutes. Test to see if they are done by inserting a toothpick. If the toothpick comes out clean they are done. Don't over bake or the cake will be dry.

Step 8: Remove cakes from muffin tin and place upside down on cooling rack.

Step 9: To make caramel sauce, place all three ingredients in a heavy pot. Over medium heat bring to boil stirring constantly. Continue stirring and boil 1 minute.

Step 10: Serve cakes warm with caramel sauce and vanilla ice cream or whipped cream.

Sticky Toffee Pudding