Sticky Toffee Pudding

Directions

Toffee Sauce

1. Step 1 complete

   In a medium saucepan, the cream, butter, and dark brown sugar; bring to a boil. Turn down to a simmer for 3-5 minutes until the sauce is thick and the sugar and butter are melted. Cool and reserve for serving.

Cake

1. Step 2 complete

   In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed, and the dates are soft, about 10 minutes.Transfer the dates, without any remaining liquid, to a food processor and puree until smooth.

2. Step 3 complete

   Preheat the oven to 350°. Spray a silicone muffin mold (fluted for a more traditional look) or an aluminum muffin tin with non-stick spray.

3. Step 4 complete

   In a small bowl, whisk the almond flour with the baking powder, baking soda and salt.

4. Step 5 complete

   In a medium bowl, using an electric mixer, or a stand mixer with a paddle, beat the butter with the brown sugar at medium speed until light and fluffy and light in color. Beat in the egg and vanilla, then beat in the date puree.

5. Step 6 complete

   At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops.

6. Step 7 complete

   Bake for 30 minutes, or until a toothpick inserted into the centers comes out clean; let cool completely.

7. Step 8 complete

   Unmold the cakes onto individual dessert plates. Rewarm the toffee sauce and drizzle generously over the top of the puddings. Serve with vanilla ice cream or whipped cream.