Sticky Toffee Pudding

Directions

For Toffee Sauce:

1. Stir together 1¼ cups of the heavy cream, butter, corn syrup, and sugar in a medium saucepan and bring to a boil.
2. Reduce heat to low and cook, stirring frequently, about 40 minutes or until a dark amber-colored caramel forms.
3. Remove the mixture from heat and whisk in remaining 1¼ cups of heavy cream.
4. Pour mixture through a sieve into a bowl.

For Cake:

5. Combine the dates and water in a small saucepan and simmer over medium low heat about 15 minutes. Most of the water should be absorbed, and the dates will be soft.
6. Pour dates and any liquid into a blender or food processor and puree until very smooth.
7. Preheat oven to 350°F. Grease six ½-cup ramekins using nonstick cooking spray and place them on a baking sheet.
8. Whisk together flour, baking powder, baking soda, and salt in a small bowl.
9. Combine butter and brown sugar in a medium bowl and blend until light and fluffy using an electric mixer on medium speed.
10. Beat in egg and vanilla followed by the date mixture.
11. Beat in the dry ingredients using low speed.
12. Divide the batter equally among the ramekins, smoothing the tops.
13. Bake the ramekins on the baking sheet for 20 minutes or until a toothpick inserted in the centers comes out clean.
14. Remove the baking sheet from oven and let cakes cool slightly.

For Assembly:

15. Trim the tops of the cakes using a serrated knife to make them level with the ramekin.
16. Run a thin-bladed knife around the inside edge of each ramekin and then turn them out onto a wire rack.
17. Slice each cake in half horizontally.
18. Wipe out the inside of the ramekins, place them on a baking sheet, and spoon a tablespoon of the toffee sauce into each dish.
19. Return the bottom halves of the cakes to the ramekins with the cut side facing up.
20. Spoon another tablespoon of the toffee sauce into each ramekin and top with the remaining halves of cake.
21. Spoon a tablespoon of the toffee sauce over each of the cakes.
22. Transfer the baking sheet with the ramekins to the oven and bake 10 minutes or until the toffee is bubbling around the edges.
23. Remove the baking sheet from oven and let the pudding cool 5 minutes.
24. Run a thin-bladed knife around the inside edge of the ramekins, invert each one onto a separate serving dish, and remove the ramekin.
25. Reheat the remaining toffee sauce and spoon some around each of the puddings.
26. Serve warm with whipped cream topping or vanilla ice cream, if desired.