Mini Sticky Toffee Pudding
Ingredients
- 1 cup pitted dates
- 3/4 cup boiling water
- 1 tsp Fleischmann’s Baking Soda
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, lightly packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cups all-purpose flour, sifted
- 1 teaspoon Fleischmann’s Baking Powder
- 1/2 teaspoon salt
For the cake:
- 1/2 cup unsalted butter
- 1 cup brown sugar, lightly packed
- 2 tablespoons Crown Golden Corn Syrup
- 1/2 cup whipping cream
- 1 pinch salt
For the sauce:
PRODUCTS
Instructions
- Preheat the oven to 350(f) degrees. Grease an 8-cup mini fluted cake pan (or a 12 cup muffin pan).
- To a small mixing bowl add dates, baking soda & boiling water. Let stand for 10 minutes to allow dates to soften. Puree with an immersion blender & set aside until ready to use.
- In a medium mixing bowl whisk together butter, brown sugar, eggs & vanilla until well combined.
- Fold in pureed date mixture followed by flour, baking powder & salt. Stir until batter comes together.
- Evenly divide batter amongst the prepared cake pan. Bake for 20 minutes, until the top bounces back to touch.
- Let cool slightly before removing from the pan.
- Poke the cake with a fork to allow the sauce to soak into each cake. Drizzle generously with sauce & serve warm.
For the cake:
- To a saucepan over low heat melt together butter, sugar & corn syrup until combined.
- Add cream & salt. Continuously stirring, bring mixture to a gentle boil. Let cook for 5 minutes & remove from heat.
For the sauce:
[um_bookmarks_button]
