Sticky-Toffee Pudding Recipe

• For the Cake
• Ingredients:
• 8 ounce pitted dates (I use the deglet noor variety)
• 1 French-press worth of very hot coffee or enough very hot coffee to completely cover the dates in a small bowl or large Pyrex measuring cup
• 1 stick (8 tbsp) unsalted butter
• 1 tsp baking soda
• 1 cup dark brown sugar
• 1 tsp coarse kosher salt (I use Morton)
• 2 large eggs
• 1-1/3 cups unbleached all-purpose flour
• For the Toffee Sauce
• Ingredients:
• 1 stick (8 tbsp) unsalted butter
• 1 cup heavy whipping cream
• 1 cup dark brown sugar
• 1/2 tsp coarse kosher salt (I use Morton)
• 2 tsp pure vanilla extract

1. 1. Place the dates in a small bowl and completely cover with very hot coffee. Let sit for 10 minutes.
2. 2. Turn the oven to 350 degrees Fahrenheit. Place the butter in a 9-1/2-inch glass pie dish (or dish of comparable volume) and place in the oven to melt the butter as the oven preheats.
3. 3. Once the butter has melted, carefully tilt and swirl the butter in the pan to grease the bottom and sides before pouring the butter into a food processor. Place the greased pan on a rimmed baking sheet.
4. 4. Using a slotted spoon, transfer the soaked dates to the food processor along with the butter, gently shaking the spoon as you go to avoid excess liquid transfer.
5. 5. Measure out 1-1/3 cups of the coffee to add to the food processor and discard the rest.
6. 6. Add the baking soda, brown sugar, and salt, and process till almost smooth or till the dates are well minced.
7. 7. Scrape down the sides, add the eggs, and process till smooth.
8. 8. Scrape down the sides, add the flour, and process just till incorporated, about 5 seconds.
9. 9. Transfer the mixture to the greased pan and bake at 350 degrees Fahrenheit for 45 minutes or until the center is set and a toothpick inserted in the center comes back with just a few moist crumbs clinging to it.
10. 10. While the cake is baking, place all the sauce ingredients except for the vanilla in a medium-sized saucepan over medium heat. Bring to a rolling boil, stirring occasionally at first just to combine, and boil for 3 minutes.
11. 11. Remove from heat and stir in vanilla.
12. 12. Serve the warm sauce over the warm cake along with freshly whipped cream or vanilla ice cream. Leftover sauce and cake can be stored together or separately in the refrigerator and microwaved for 30 seconds to reheat - just do not microwave more than you intend to eat in one sitting.

ingredients, dates, coffee, butter, baking soda, brown sugar, kosher salt, eggs, flour, toffee sauce, ingredients, butter, heavy whipping cream, brown sugar, kosher salt, vanilla

Taken from www.epicurious.com/recipes/member/views/sticky-toffee-pudding-recipe-53009761 (may not work)