Sticky Toffee Pudding

By ctozzi

Ingredients

• 1 cup double diced figs or chopped dried dates
• 2/3 cup boiling water
• 1/4 cup soft butter
• 1/4 cup brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 large egg
• 2 tablespoons dark molasses
• 1 teaspoon vanilla extract
• 1 cup King Arthur Unbleached Cake Flour Blend
• 1/4 teaspoon baking soda
• sauce
• 1/2 cup Baker's Special Sugar, or superfine sugar
• 6 tablespoons butter
• 1/4 teaspoon salt; omit if using salted butter
• 3/4 cup heavy cream

Details

Servings 6
Preparation time 70mins
Cooking time 70mins
Adapted from keyingredient.com

Preparation

Step 1

1) Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs and boiling water, and set aside.

2) To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy.

3) Beat in the egg, then the molasses and vanilla, then the flour.

4) Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.

5) Pour into the prepared baking cups. Place molds on a baking sheet.

6) Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.

7) To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.

8) Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.

9) Unmold the cakes and serve with the sauce.