Heat the oven to 350°F and arrange a rack in the middle. Coat 8 (6-
ounce) ramekins with butter and flour; set aside.
Combine dates, water, and baking soda in a small saucepan over
high heat. Bring to a boil, then remove from heat and set aside.
Place salt and flour in a medium bowl, whisk to combine, and set
aside. Bring a medium pot of water to a simmer over high heat for a
water bath.
Combine butter and brown sugar in the bowl of a stand mixer fitted
with a paddle attachment and beat on medium speed until light and
airy, about 5 minutes, stopping occasionally to scrape down the
sides of the bowl.
Add vanilla extract, then beat in eggs one at a time, just until
incorporated. Remove the bowl from the mixer and stir in date
mixture until well combined, then stir in flour mixture until just
incorporated (don’t overmix).
Divide batter evenly among prepared ramekins and set them in a
roasting pan or baking dish (you will likely need to use both a 13-
by-9-inch dish and an 8-by-8-inch dish to fit them all). Pour
simmering water into the bottom of the baking dishes until it
reaches halfway up the sides of the ramekins. Very carefully place
the baking dishes on the center rack of the oven. Bake until the
center of each cake is just set and a cake tester inserted into the
middle of each comes out clean, about 50 to 60 minutes.
Meanwhile, prepare the toffee sauce.
Melt butter in a medium saucepan over medium heat. When it
foams, add brown sugar and vanilla extract or seeds, stir once, and
heat until bubbling and the color of maple syrup, about 5 minutes.
Carefully add cream in a slow stream while stirring, and cook until
the sauce bubbles up and increases in volume, about 2 minutes;
remove from heat.
When the cakes are finished, remove the ramekins from the oven
and place on a cooling rack to come to room temperature. Once the
cakes are cool, run a knife around the perimeter of each and invert
to remove from the ramekins, then place upright on a serving plate.
Serve the cakes at room temperature or slightly warmed, covered in
warm toffee sauce.
Originally Submitted
2/3/2015
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