Sticky Toffee Pudding
Serves 225 mins prep30 mins cook
Sticky toffee pudding for 2
0 servings
What you need
Instructions
Cake: • Pour the boiling water over the dates in a small bowl and add baking soda. Cover and soak for 20 minutes • Pre-heat oven to 350F and coat 2 ramekins generously with butter • Blend the dates and water into a paste • In a separate bowl, whisk the butter with the sugar and vanilla for 2-3 minutes until light, creamy and fluffy • Add the egg yolk and whisk to combine • Fold in the date paste • Sift in the flour, baking powder, cinnamon and salt. Gently fold to combine • Divide the batter equally between the 2 ramekins and spread evenly • Bake for ~25 minutes or until a toothpick inserted in the middle comes out with moist crumbs attached Toffee sauce: • While the cakes are baking, make the toffee sauce. Add all ingredients to a saucepan, and place on the stove on the lowest heat setting. Stir and cook for about 10 minutes until the sauce thickens and coats the back of a spoon Assembly: • Once the cakes are baked, remove from the oven and poke holes in them using the back of a toothpick • Pour over about 2 tbsp of the toffee sauce on each cake and let it soak • Turn out the cakes onto plates, and serve with additional sauce and plain whipped cream (unsweetened) Enjoy!