Sticky Toffee Pudding
Servings 12 muffin
Ingredients
Cake
- 375 g dates, pitted and chopped
- 375 ml water
- 450 g all purpose flour
- 450 g dark brown sugar
- 130 g unsalted butter (softened)
- 3 eggs, at room temperature
- 1 tsp baking power
- 1 tsp baking soda
- ½ tsp salt
- ½ vanilla extract
Caramel Sauce
- 1 cup butter
- ¾ cup dark brown sugar
- 1 cup heavy cream
- A pinch of salt
Instructions
Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin pan with nonstick spray.
- Making Dates Purée by boiling the pitted dates with water until half of the water is left. Blend until smooth. set aside.
- Whisk butter and sugar together until its fluffy. Add eggs, vanilla extract and beat well.
- In another bowl, Sift flour, baking powder,baking soda and salt together
- Pour 1/3 of sift flour at a time to the egg mixture and mix gently to combine, add dates purée and mix well.
- Pour batter into prepared muffin pan. Bake at 350 degrees F (175 degrees C) for 20 minutes.
Toffee Sauce
- Combine brown sugar, heavy cream, and butter in a saucepan over low heat. Cook, stirring constantly, until mixture comes to a boil. Remove from heat.
- Poke the cake all over with fork and brush them with the sauce over hot cake
- Serve warm, drizzled with toffee sauce and whipped cream. Enjoy!