Sticky Toffee Pudding

Directions

Preheat oven to 350 degrees. Butter 10 wells of a muffin tin well and dust with flour, shaking out excess, set aside. Add dates and water to a medium saucepan. Bring to a boil over medium-high heat then add baking soda and boil, stirring occasionally, 1 minute longer. Remove from heat, cover saucepan with lid and rest 10 minutes, then puree in a food processor or blender. Set aside to cool. In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and brown sugar until mixture become lighter in shade. Mix in egg then mix in egg yolk and vanilla extract. With mixer set on low speed, add in half of the flour mixture and mix until combined, then mix in pureed date mixture and finish by mixing in remaining half of the flour mixture. Divide mixture among prepared cupcake pan, filling each about 2/3 full . Bake in preheated oven 17 - 19 minutes. Meanwhile prepare toffee sauce . Cool cakes in cupcake pan 5 minutes then run a butter knife around edges to loosen. Plate cakes . Poke tops about 10 times with a toothpick then drizzle toffee sauce over tops. Serve warm.

In a small saucepan combined butter, cream and brown sugar. Heat mixture over medium-high heat stirring constantly until mixture reaches a boil, then allow to boil 3 minutes, stirring occasionally. Serve warm over cakes. Store in refrigerator in an airtight container and reheat before serving.