Sticky Toffee Pudding
Author: 
Yield: 1 8 inch cake
 
Ingredients
For the cake:
  • 8 ounces dates, pitted
  • ½ cup light rum
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ½ cup (1 stick) unsalted butter, softened, plus more for pan
  • 1 cup packed dark-brown sugar*
  • 2 large eggs, room temperature
For the sauce:
  • 1 cup heavy cream
  • 1 cup packed dark-brown sugar*
  • ¼ cup (1/2 stick) unsalted butter, cut into small pieces
  • ¼ cup light rum
  • ½ teaspoon sea salt
Instructions
  1. Preheat the oven to 350F. In a small sauce pan combine the dates and rum and bring to a boil. Then reduce head to low and simmer for about 3 minutes, until the dates are blistery and soft. Use an immersion blender or food processor to blend the dates/rum into a creamy paste. Set aside.
  2. Meanwhile, in a medium sized bowl stir together the flour, baking powder, salt, cinnamon and baking soda. Stir together and set aside.
  3. In a large bowl use an electric mixer to cream together the butter and brown sugar until fluffy. Add the eggs one at a time, mixing until well-combined.
  4. Add the flour mixture in batches, alternating with the date paste, starting and ending with the flour. Don't over-beat the batter, mix just until smooth and well-combined.
  5. Grease or spray an 8-inch round or square pan and pour the batter in, smoothing the top with the back of a spoon.
  6. Bake for 20 minutes, and then reduce the heat to 325F and bake for another 10-15 minutes or until a cake tester inserted into the middle of the cake comes out clean.
  7. Let cake cool on a wire rack for 5 minutes and then run a knife around the edge and invert on a cake stand or plate.
For the sauce:
  1. While the cake is baking make the sauce. Combine the brown sugar, butter, cream and rum in a small sauce pan over medium heat. Whisk until well-combined and smooth. Cook until bubbly, then remove from heat and stir in sea salt.
  2. Use a fork to poke holes all along the top of the cake, trying to get at least half way through. Slowly pour about half the sauce over the top and sides of the cake, making sure it soaks in before adding more.
  3. Serve warm with additional sauce and whipped or ice cream!
Notes
*If you don't have dark brown sugar on hand, (I often don't,) just use regular brown sugar and a splash of molasses- works great!

Recipe adapted from Martha Stewart
Recipe by The Baker Chick at https://www.thebakerchick.com/sticky-toffee-pudding/