Toffee Pudding - The Recipe Exchange

Ingredients

Cake:
¾ cup water
5 ounces pitted medjool dates about 12 dates
1 teaspoon baking soda
6 tablespoons unsalted butter softened
1 cup dark brown sugar 215g, packed
2 large eggs
1½ cups all-purpose flour 195g
2 tablespoons malted milk powder 20g
2 teaspoons baking powder 7g
½ teaspoon salt
¼ cup heavy cream

Toffee Sauce:
8 tablespoons salted butter
1 cup dark brown sugar 215g, packed
⅔ cup heavy cream
¼ teaspoon salt
2 teaspoons vanilla extract

Directions

Cake:
Preheat the oven to 350°F.

Bring ¾ cup water to a boil. Meanwhile, add 5 ounces pitted medjool dates to a small bowl, pour boiling water over the dates and let sit for 20 minutes to soften the dates.

Transfer the dates and the water to a blender or food processor and blend until a smooth paste forms. Add 1 teaspoon baking soda and puree one more time.

In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons unsalted butter and 1 cup dark brown sugar, scraping down the sides as needed.

Beat in the 2 large eggs one at a time, beating between and scraping down the sides of the bowl as needed.
In a medium bowl, whisk together the 1½ cups all-purpose flour, 2 tablespoons malted milk powder, 2 teaspoons baking powder, and ½ teaspoon salt.

Add half of the flour mixture to the butter mixture and mix until combined.

Add the ¼ cup heavy cream and mix thoroughly. Add the remaining dry ingredients and beat until combined.

Add the date puree to the mixing bowl and beat thoroughly.

Pan Option: Line an 8×8-inch square metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes or until a toothpick inserted into the center comes back clean. (Grease the pan to help the parchment paper stick for best results).

Ramekin Option: Spray 8 5-ounce ramekins with cooking spray and fill ¾ full with batter. Place ramekins on a baking sheet and bake for 15 to 20 minutes, until a cake tester or toothpick comes clean from the center. Remove the baking sheet from the oven and cool for 5 minutes.

Toffee Sauce:
While the cake(s) are cooling, make the sauce by combining the 8 tablespoons salted butter, 1 cup dark brown sugar, ⅔ cup heavy cream, and ¼ teaspoon salt in a medium saucepan over medium-high heat.

Once the mixture comes to a boil or reaches 212°F. Reduce heat to medium-low and begin whisking frequently, for about 6 to 8 minutes, until a thick toffee sauce starts to form. Ideally, you want a thick, deep caramel-colored sauce without sugar crystals and do not want the mixture to get above 234°F for best results. If you notice some specks in the sauce, that’s okay, these are just browned butter bits.

Allow the sauce to cool while the cake(s) finish baking, then whisk in 2 teaspoons vanilla extract extract.

Assembly:
Pan: Allow the cake to cool for about 30 minutes, then lift the cake out of the pan with the parchment and slice a thin layer off the top of the cake so the crumb is exposed. Then transfer back to the pan.

Brush the top of the cake with some of the warm syrup and allow it to soak for at least 3 minutes. Feel free to use a fork to poke some holes in the cake to aid in absorption.

Preheat the oven to 300°F. Place the baking pan back in the oven and reheat the cake for 5 to 7 minutes. Remove and slice into squares and serve covered in sauce and a dollop of whipped cream or ice cream. You can cover the whole cake and then slice or spoon the sauce over individual slices.

Ramekins: Using a serrated knife, slice the domed tops off of the cakes to level them with the edges of the ramekins. While the cakes are warm, spoon 2 tablespoons of the sauce over the cut sides of the cake. Allow them to soak for at least 30 minutes.

Preheat the oven to 300°F. Place the baking sheet back in the oven and reheat the cake for 5 to 7 minutes. Remove from the oven and gently run a small knife around the edges of the ramekin to loosen the cakes. Invert onto a serving plate and serve with ice cream, whipped cream, fresh berries, and more toffee sauce.