English Sticky Toffee Pudding Cake

An ooey-gooey cake with dates and molasses delivering the perfect bite!

Ingredients:

Cake:

• 8 ounces pitted medjool dates

• 1 cup boiling water

• 1/3 cup butter , room temperature

• 2/3 cup light brown sugar , firmly packed

• 2 teaspoons vanilla

• 2 large eggs , room tem

• 2 Tablespoons molasses

• 1 2/3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• ▢¼ teaspoon salt

Toffee Sauce:

• ▢1/2 cup heavy whipping cream (120 ml)

• ▢½ cup butter (115 g)

• ▢3/4 cup light brown sugar, packed (160 g)

• ▢1 Pinch salt

• ▢2 tsp (10 ml)

  
  

Procedure:

Cake:

• Preheat oven to 350 degrees F. Lightly grease an 8" round or square tray.

• Add the dates to the bowl of a food processor or blender and pour boiling water on top. Let sit for 5 minutes.

• Now, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.

• Sift together the flour, baking powder, and salt, and stir into the batter.

• Pulse the mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (DO NOT over-mix).

• Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry.

• Serve muffin cakes flat-side up, with warm toffee sauce on top.

Toffee Sauce:

• Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.

• Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.

• Store the cakes and sauce (in an airtight container)