Mini Sticky Toffee Pudding
Preheat the oven to 350(f) degrees. Grease an 8-cup mini fluted cake pan (or a 12 cup muffin pan). To a small mixing bowl add dates, baking soda & boiling water. Let stand for 10 minutes to allow dates to soften. Puree with an immersion blender & set aside until ready to use.
Ingredients
For the cake:
- 1 cup pitted dates
- 3/4 cup boiling water
- 1 tsp Fleischmann’s Baking Soda
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, lightly packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cups all-purpose flour, sifted
- 1 teaspoon Fleischmann’s Baking Powder
- 1/2 teaspoon salt
For the sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, lightly packed
- 2 tablespoons Crown Golden Corn Syrup
- 1/2 cup whipping cream
- 1 pinch salt
Method
For the cake:
Preheat the oven to 350(f) degrees. Grease an 8-cup mini fluted cake pan (or a 12 cup muffin pan).
To a small mixing bowl add dates, baking soda & boiling water. Let stand for 10 minutes to allow dates to soften. Puree with an immersion blender & set aside until ready to use.
In a medium mixing bowl whisk together butter, brown sugar, eggs & vanilla until well combined.
Fold in pureed date mixture followed by flour, baking powder & salt. Stir until batter comes together.
Evenly divide batter amongst the prepared cake pan. Bake for 20 minutes, until the top bounces back to touch.
Let cool slightly before removing from the pan.
Poke the cake with a fork to allow the sauce to soak into each cake. Drizzle generously with sauce & serve warm.
For the sauce:
To a saucepan over low heat melt together butter, sugar & corn syrup until combined.
Add cream & salt. Continuously stirring, bring mixture to a gentle boil. Let cook for 5 minutes & remove from heat.
