Mini Sticky Toffee Pudding
Is it even the holiday season if you're not eating Sticky Toffee Pudding? Promoted by Dawn. Sponsors do not have editorial control over promoted content.
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Assembly Time: 2 minute
INGREDIENTS
Cake
1 cup medjool dates, pitted and roughly chopped
1 cup water
3 tablespoons maple syrup
⅓ cup butter, room temperature
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 ⅔ cups all purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ cup 2% milk
Toffee Sauce
1 cup heavy cream
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
¼ cup maple syrup
1 teaspoon flaky salt
½ cup unsalted butter
Optional: whipped cream or vanilla ice cream
PREPARATION
1. Preheat the oven to 350F and prepare four small loaf pan tins by buttering them and lining with parchment paper.
2. In a small sauce pot combine 1 cup pitted and chopped medjool dates, 1 cup of water and 3 tablespoons of maple syrup and bring to a simmer over medium low heat for 3-4 minutes or until the dates look soft.
3. Remove from heat and set aside to cool.
4. In a stand mixer cream ⅓ cup of room temperature butter with 1 cup of packed brown sugar and 2 teaspoons of vanilla extract.
5. Add 2 large eggs one at a time until combined - you may need to scrape down the sides of the bowl with a spatula.
6. Add 1 ⅔ cups of all purpose flour and 1 ½ teaspoons baking powder to the bowl of the stand mixer and combine on low. Turn off stand mixer.
7. In a small food processor add the softened date mixture and 1 teaspoon baking soda and blend until smooth.
8. Add the date mixture and ½ cup of milk to the cake mixture and combine on to make your cake batter.
9. Place the four prepared mini loaf tins onto a baking sheet and divide the cake batter between them evenly.
10. Transfer the baking sheet to the oven and bake for 25 - 30 minutes or until the cake is springy in the middle. Don’t over bake because it will dry out the cakes!
While they bake you can prepare the toffee sauce!
11. In a medium saucepan combine 1 cup of heavy cream, ½ cup of packed brown sugar, 2 teaspoons vanilla extract, ¼ cup maple syrup, 1 teaspoon flaky sea salt and ½ cup unsalted butter.
12. Heat over medium-low heat to a gentle simmer until the butter is completely melted and the sauce is uniform. Turn off the heat and set aside.
13, When the mini loaf cakes are finished, remove them from their tin’s and transfer to a plate.
14. Top each generously with sticky toffee sauce and a pinch of flaky sea salt. Enjoy!
Optional: Serve with fresh whipped cream or vanilla ice cream.