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Sticky Toffee Pudding Cake

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INGREDIENTS

CAKE:

  •  6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
  •  3/4 cup boiling water
  •  3/4 teaspoon baking soda
  •  1/2 teaspoon vanilla extract
  •  3/4 cup (5.5 ounces) granulated sugar
  •  6 tablespoons (3 ounces) butter, softened
  •  2 large eggs
  •  1 1/4 cup (6.25 ounces) all-purpose flour
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt

SAUCE:

  •  3/4 cup (5.75 ounces) packed light or dark brown sugar
  •  1 stick (4 ounces, 8 tablespoons) butter
  •  1/2 cup heavy whipping cream
  •  Pinch of coarse, kosher salt
  •  1/4 to 1/2 cup chopped pecans (optional)
  •  Additional heavy whipping cream for drizzling (optional)

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
  • For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
  • In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
  • Add the eggs and mix.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture to the wet ingredients, and mix until just combined.
  • Fold in the date mixture (no need to drain) until combined; don't overmix.
  • Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
  • Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes). Don't overbake or the cake may be dry.
  • Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.
  • For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
  • If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.
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