This is one of my favorite recipes of all time! I’ll be honest, the name of this didn’t sound very appetizing. I’m not really a toffee or dates kind of gal but I was happily proven wrong with this recipe. I don’t think I can explain just how good this is. Per British custom, this is called a pudding, but it’s actually more of a cake. Topped with caramel sauce and whipped cream, you can’t lose with this dessert! I hope you all enjoy it just as much as I did!
INGREDIENTS
Cake:
6 tbsp unsalted butter, room temperature (plus more for greasing ramekins)
6 ounces dried Medjool dates, pitted
3/4 cup hot water
2 tsp espresso powder
1 tsp vanilla bean paste
3/4 cup light brown sugar
2 large eggs, beaten
1 cup unbleached all-purpose flour
2 tsp baking powder
1/4 tsp sea salt
Toffee Sauce:
1 cup light brown sugar
12 tbsp unsalted butter
1/2 cup heavy whipping cream
1tbsp corn syrup
Optional: Whipped cream for serving
INSTRUCTIONS
To make the cakes: To a medium bowl, add dates and hot water and steep just to soften the dates, about 10m minutes. To a food processor fitted with a metal blade, add dates with the hot water, espresso powder, and vanilla bean paste; puree for about 30 seconds.
To the bowl of a stand mixer fitted with a paddle, add butter and sugar and cream together until light and fluffy, about 5 minutes. Add eggs, a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date puree and mix lightly. Stir in flour, baking powder, and salt. The mixture will be quite sloppy.
Divide the cake batter evenly between the six prepared ramekins, about 4 ounces in each cup. Each cup should be just over half full. Using the back of a spoon, make a hollow in the center to allow for even baking without a dome. Bake until risen and golden, about 35 minutes.
Remove from the oven and allow to stand for five minutes. Then run a butter knife or small offset spatula inside of each ramekin to loosen the cake. Cut off any risen tops if necessary and invert cakes onto a serving plate.
To prepare toffee sauce: While cakes are baking, add sugar, butter, cream, and corn syrup to a large pan and heat over low heat, stirring occasionally, until the sugar has dissolved, about five minutes. Bring to a boil. then reduce heat and simmer for five minutes until thick and caramel-colored.
To serve: Place cake cut-side down onto the serving plate and ladle toffee sauce over the top. Serve with whipped cream.
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