Date Sticky Toffee Pudding

Queue the Harry Potter vibes with the ultimate comforting dessert.

PREP: 1 hour | COOK: 30 min | Serves 6

INGREDIENTS: 

TOFFEE SAUCE

• 2 1/2 cups heavy cream

• 1 stick unsalted butter

• 1/2 cup light corn syrup

• 1 cup granulated sugar

CAKE

• 6 ounces of pitted Medjool dates (about 7 dates)

• 3/4 cup water

• 3/4 cup plus 2 tbs all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1 pinch of kosher salt

• 4 tbs unsalted butter, softened, plus more for greasing ramekins

• 3/4 cup packed light brown sugar

• 1 large egg

• 1/2 teaspoon pure vanilla extract

WHIPPED CREAM

• 1 cup heavy whipping cream

• 1 tsp vanilla extract

• 2 tbs powdered sugar

INSTRUCTIONS: 

• To make the toffee sauce, combine 1/2 cup cream, stick of butter, sugar, and corn syrup in a medium saucepan. Bring to a slow boil.

• Continue to stir at low heat for about 40 minutes, until it reaches a rich amber color. Stir frequently to ensure the sauce does not burn.

• Once the sauce is an amber color, slowly whisk in the remaining heavy cream.

• Strain the sauce through a sieve and into a bowl or container. Sauce can be kept in the fridge for

• In another saucepan, simmer the pitted dates in water over medium-low heat until soft and tender; about 15 minutes. Add the dates and water to a food processor and puree until smooth.

• Preheat the oven to 350 degrees and butter six ramekins.

• In a bowl, whisk the dry ingredients: flour, baking soda, baking powder, and salt.

• Using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the egg, vanilla, and date puree. At low speed, beat in the dry ingredients.

• Spoon batter into the buttered ramekins. Bake for 20 minutes.

• Allow cakes to cool for 15 minutes after removing from the oven, but keep the oven on. Remove the cakes from their pans and slice in half horizontally using a small serrated knife.

• Wipe any excess cake out of the ramekins and scoop about 1 tbs of toffee sauce at the bottom of the ramekin. Add a half piece of the cake, another spoonful of toffee sauce, the last piece of cake, top with more sauce and spread it evenly. Prepare the remaining cakes and add into the oven on a baking sheet. Bake for 10 minutes, or until toffee sauce begins to bubble.

• While cakes are baking, make the whipped cream with heavy cream, sugar, and vanilla. Whisk until light peaks form.

• Remove cakes from the oven and allow to cool for 15 minutes. Then, using a butter knife, invert the cakes and serve upside down on a plate. Top with more toffee sauce and whipped cream.