Sticky Toffee Pudding
Makes about 18
Cooking spray (I use avocado)
2 cups pitted California Medjool dates (about 16 of them; 315g)
1 cup very hot coffee
1/2 teaspoon baking soda
1 1/4 cup all-purpose unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cloves
1/2 cup dark brown sugar
1 stick unsalted butter (softened) + extra for greasing muffin tins
2 large eggs, at room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup dark brown sugar
1 stick (4 ounces) unsalted butter
3/4 cup (6 fluid ounces) heavy cream
Pinch of kosher salt
1/4 teaspoon sherry vinegar
Ice cream for serving (optional)
- Preheat oven to 350 degrees Fahrenheit. Arrange the shelf in your oven to the middle slot. Grease muffin tin with cooking spray.
- Stir baking soda into the coffee. Tumble dates into a tall jar or glass. Pour coffee over the dates, and then push the fruit down so it’s submerged. Allow to sit for 20 minutes.
- Whisk flour, salt, baking powder, and ground cloves in a medium bowl. Set aside. In a stand mixer or using a hand mixer, cream sugar and butter with the paddle attachment, until fluffy. Beat vanilla into eggs, then add half of the mixture at a time to the creamed
- butter and sugar. Beat until just combined. The mixture may look like it’s curdled. Don’t fret! It’s ok!
- Now add flour mixture, and stir, or beat on low speed, until combined. Pour the date mixture into a medium bowl. Mash with a potato masher until you get a thick, coarse paste. I like to leave a few pebble-sized chunks in it for texture. Pour this mixture
- into the cake batter; beat on low speed until well-combined, but don’t overbeat! Fill muffin cups between halfway and two-thirds of the way full. Tap the muffin tin on the counter to release any air bubbles. Place on a baking sheet, and pop into the oven. Bake for
- 25 minutes, rotating pan halfway through. Meanwhile, make the toffee sauce: Place dark brown sugar, butter, heavy cream, and rye whiskey/bourbon, and salt in a small saucepan. Place over low heat and cook until butter has
- melted. Now turn the heat up and simmer for about 5 minutes until the sauce thickens and coats the back of a spoon. Stir in sherry vinegar. Remove from heat and cover. Test puddings: insert a toothpick into the middle of a muffin. When you pull it out, it should be clean if it’s cooked through. Place the muffin pan on a wire rack to cool for 5
- minutes. Using a small offset spatula, release muffins from the pan. Turn each muffin over, and prick the bottom (about halfway through) 8-9 times. Spoon 1 tablespoon of toffee sauce into the
- bottom of the muffin pan, then return muffin to its pan. Repeat with remaining muffins. Allow to sit another 15 minutes, to soak up the sauce.
- Serve with a dollop of ice cream and a generous pour of the toffee sauce!