Sticky Toffee Pudding

🥘 Ingredients

• dates 5 oz
• baking soda ½ tsp
• boiling water ¼ cup
• unsalted butter 42 g
• light brown sugar 84 g
• egg 1
• all-purpose flour 78 g
• baking powder ½ tsp
• unsalted butter ½ cup
• brown sugar 225 g
• milk 2 Tbsp
• heavy cream 2 Tbsp
• corn syrup 2 Tbsp
• salt 1 pinch
• bourbon 2 Tbsp

1. 1

   Make the Pudding: Place the dates and baking soda in a heat-proof bowl or measuring cup . Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes .
2. 2

   In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream unsalted butter and light brown sugar on high until light and fluffy, about 1 minute . Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add all-purpose flour and baking powder and mix until just combined.
3. 3

   Preheat the oven to 350°F (175°C).
4. 4

   Puree the dates using a blender or immersion blender . Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.
5. 5

   Grease and flour a 6 cup muffin tin . Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17 to 19 minutes , until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
6. 6

   While the cakes are baking, make the Toffee Sauce: combine unsalted butter , brown sugar , milk , heavy cream , corn syrup , and salt (except bourbon) in a small saucepan . Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon , and allow to cool slightly before spooning over the puddings. Serve immediately.
7. 7

   Recipe Note: A standard 12-cup muffin tin can of course be used, simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.