Sticky Toffee Pudding

🥘 Ingredients

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

🍳 Cookware

• heat-proof bowl or measuring cup
• stand mixer
• blender or immersion blender
• 6 cup muffin tin
• small saucepan

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 .

   dates: 5 oz, baking soda: 1/2 tsp, boiling water: 4 tbsp
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.

   unsalted butter: 42 g, light brown sugar: 84 g, egg: 1, all-purpose flour: 78 g, baking powder: 1/2 tsp
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.

   unsalted butter: 1/2 c, brown sugar: 225 g, milk: 2 Tbsp, heavy cream: 2 Tbsp, corn syrup: 2 Tbsp, salt: 1 pinch, bourbon: 2 Tbsp
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.