Recipes To Write Home About

 

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  We had Sticky Pudding when we were in London last summer and loved it! I decided to look up recipes and I found this one! I made a half recipe and we enjoyed our sticky pudding and had left overs for another day! You can add chopped nuts on top if you want. It's a rich dessert!
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• 8 ounces medjool dates , pitted
• ▢1 cup boiling water
• ▢1/3 cup butter , room temperature
• ▢2/3 cup light brown sugar , firmly packed
• ▢2 teaspoons vanilla extract
• ▢2 large eggs , room temperature
• ▢2 Tablespoons molasses
• ▢1 2/3 cups all-purpose flour
• ▢1 1/2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢¼ teaspoon salt

Toffee Sauce:

• ▢1/2 cup heavy whipping cream
• ▢½ cup butter
• ▢3/4 cup light brown sugar , packed
• ▢1 Pinch salt
• ▢2 tsp vanilla extract

Instructions

 

• Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
• Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
• Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
• Sift together the flour, baking powder and salt, and then stir into the batter.
• Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
• 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).
• Serve muffin cakes flat-side up, with warm toffee sauce on top.

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.
• Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
• Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.