Sticky Butterfinger Toffee Pudding

By mamacasma

Ingredients

• 1 1/2 cups dried Medjool dates, coarsely chopped
• 1 tsp. baking soda
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 1/3 cup unsalted butter
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/2 cup sweetened condensed milk
• 1/2 cup caramel sauce
• 1/2 cup heavy whipping cream, chilled
• 1/2 cup (4 to 6 fun-size bars or about 2 full-size bars) finely chopped Butterfinger crumbs

Details

Servings 16
Preparation time 35mins
Cooking time 80mins
Adapted from redbookmag.com

Preparation

Step 1

1. Heat oven to 350°F. Line an 8-inch square baking pan with parchment paper.

2. Bring dates and 1¼ cups water to a boil in a small saucepan. Remove from heat and stir in baking soda. (The mixture will foam up.) Set aside to cool. In a medium bowl, whisk together flour, baking powder, and salt.

3. In another medium bowl, cream butter and brown sugar with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs one at a time, fully incorporating after each addition, followed by vanilla. Using a spatula, fold in flour and date mixtures. Pour batter into prepared pan and smooth. Bake until a toothpick pricked into the middle comes out slightly moist, 40 to 45 minutes. Let cool in pan 10 minutes, then flip onto a serving platter.

4. While cake is cooling, warm condensed milk and caramel sauce in a small saucepan or microwave. Using a small paring knife, make 1-inch slits all over the cake. Spread warmed milk mixture over cake, working in batches if necessary, until absorbed. Set aside to cool completely.

5. In a medium bowl, whip cream until light and fluffy. Spread evenly over top of cake, garnish with Butterfinger crumbs, and serve.