Sticky Toffee Pudding

• Ingredients
• For the Puddings
• 1 1/4 cup dates, pitted and finely chopped
• 1 1/4 cup boiling water
• 1 teaspoon baking soda
• 1 cup indian jaggery sugar (aka mexican piloncillo, or substitute dark brown sugar)
• 2 sticks butter, softened
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 cup all purpose flour, sifted
• 1 teaspoon baking powder
• pinch of salt
• For the Pistachio Creme Fraiche
• 1 cup creme fraiche
• 1/4 cup powdered sugar
• 1/4 cup pistachios, toasted
• zest of 1 lemon
• For the Spiced Persimmon
• 4 Fuyu persimmons
• 2 tablespoons butter
• 6 green cardamom pods
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• dash of fresh grated nutmeg
• Special Equipment
• Electric hand mixer or stand mixer
• Sieve or flour sifter
• Ramekins
• Casserole dish or hotel pan
• Aluminium foil
• Coffee/spice grinder or food processor

1. For the Puddings
2. Place pitted chopped dates in bowl, pour boiling water over them and add baking soda. Set aside until cools to room temperature.
3. Put jaggery sugar, half (1 stick) of the butter, and heavy cream in saucepan and cook over low heat, stirring, until mixture is smooth and sugar has melted. Do not let it boil as it may separate.
4. Pour about 3 tbsp of toffee mixture into 8 ramekins and leave to cool.
5. Preheat oven to 350u0b0F.
6. In bowl or stand mixer, beat remaining softened 1/2 stick butter with granulated sugar until it is light, fluffy and pale in color. Add egg and vanilla extract and beat well.
7. Sift flour, baking soda, and salt into bowl then fold it into butter mixture.
8. Finally, fold in cooled dates and mix well.
9. Divide batter between ramekins. Don't over-fill them. They should be about 3/4 full.
10. Put ramekins into a baking dish with 2 inch sides and fill the dish with hot water so that it is at least one-third of the way up their sides. Cover with foil and bake for about 30 min or until set and an inserted toothpick comes out clean. Keep warm until service.
11. For the Pistachio Creme Fraiche
12. Toast pistachios in a 350u0b0F oven for 7 min, remove and let cool. Process pistachios in a spice/coffee grinder until very fine. In clean dry bowl, whip creme fraiche and powdered sugar together until medium peaks form. With rubber spatula, gently fold in ground pistachios and lemon zest. Keep cool until service.
13. For Spiced Persimmons
14. Peel, quarter, and slice Fuyu persimmons. Preheat a large saute pan over medium/high heat. Add butter and cardamom pods to pan and cook until butter turns golden brown. Add sliced persimmons and turn heat up to high. Cook for 1 minute. Add granulated sugar, cinnamon and nutmeg and cook, stirring, until sugar melts, about 30 s.
15. To Serve
16. Invert a warm sticky toffee pudding from its ramekin onto a plate and watch toffee sauce drip down the cake! Serve with a few slices of the spiced persimmons and a dollop of pistachio creme fraiche.

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Taken from www.epicurious.com/recipes/member/views/sticky-toffee-pudding-50084466 (may not work)