Have yourself a Dickensian holiday this year (without all the ghosts) by making this traditional English dessert. Molly Hanson’s sticky toffee pudding is the epitome of a rich and homey dessert, and is sure to please even the most Scrooge-like guest at your table.
- 2 scant cups water, boiling
- 6 ounces dates, finely chopped
- 1 1/2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 6 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups light brown sugar
- 1/2 pound butter
- 6 ounces heavy cream
- Preheat the oven to 375 degrees.
- Place the dates in a bowl and soften by pouring the boiling water over them. Let sit for a few minutes. Once softened, place the dates and water in a blender and mix until smooth. Stir the baking soda and vanilla into the date mixture.
- In a separate bowl, or standing mixer, cream the butter and sugar together. Add the eggs to the butter mixture one at a time.
- Sift the flour and baking powder together and then add to the butter and egg mixture. Add the cooled date puree next and blend completely.
- Divide the batter between 8 to 10 greased muffin tins.
- Bake in the preheated oven until the cakes spring back when touched, about 15 to 20 minutes. Then remove from the oven and cool completely on a wire rack.
- Combine sugar, butter and cream in a small saucepan. Stir over heat until the liquid comes to a boil and all the ingredients are combined. Keep the sauce warm until ready to use.
- Once the cakes are cool, dip them in the toffee sauce and re-warm in the oven for 2 to 3 minutes. Serve the cakes warm with additional toffee sauce.