Sticky Toffee Pudding

Directions

1. Preheat oven to 350 degrees. Grease a 9.5x9.5 inch cake pan or use individual ramekins (see notes section).

2. Put the dates in a bowl and cover with boiling water for about 5 minutes to soften.

3. In a food processor, combine butter, baking soda, salt, turbinado and brown sugar, eggs, flour and vanilla extract. Pulse until combined. Add dates and ½ cup of the warm water to the mixture and pulse until smooth (you will see specks of dates in the mixture).

4. Pour batter into prepared baking dish and bake for 30 minutes. Cake should be firm to the touch. Remove cake from the oven. Turn on the broiler. Make sure the oven rack is about 4 inches from the broiler.

   

Toffee Sauce

1. In a small saucepan over medium heat, melt butter then slowly add the cream, brown sugar and salt. Whisk continuously until mixture bubbles gently and forms a smooth mixture. Remove from heat.

2. Pour the topping over the cooked cake and place under the broiler until it bubbles and looks sticky, about 1-2 minutes.

Sauce for serving

1. In a separate small saucepan over medium heat, melt butter, slowly add cream, brown sugar and salt. Whisk continuously until mixture bubbles gently and forms a smooth mixture. Remove from heat

2. To serve, spoon cake into bowls and top with the extra sauce and a dollop of whipped cream or a scoop of vanilla ice cream.