Individual Sticky Toffee Pudding Cakes for Two or Four

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For the pudding cakes:
  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
  • Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
  • Bring kettle or large saucepan of water to boil over high heat.
  • Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
  • Drain dates, reserving liquid, and transfer to medium bowl.
  • Whisk flour, baking powder, and salt together in another medium bowl.
  • Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
  • Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
  • With food processor running, pour melted butter through feed tube in steady stream.
  • Transfer this mixture to bowl with softened dates.
  • Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
  • Distribute batter evenly among prepared ramekins.
  • Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
  • Cover pan tightly with aluminum foil, crimping edges to seal.
  • Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
Advertisement