Sticky Toffee Pudding

Ingredients

• 6 oz dried, pitted Medjool dates, about 12
• 1 cup hot water
• 1/2 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/3 cup unsalted butter
• 2/3 cup heavy cream
• 2/3 cup packed light-brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Directions

1. Heat the oven to 350 degrees. Grease 10 wells of a muffin tin with butter, coat them with flour, tap out the extra, and put the pan aside. Place the dates and water in a medium saucepan and bring them to a boil over medium-high heat. Stir in the baking soda and continue boiling for 1 minute, stirring now and then. Take the pan off the heat, cover it, and let it sit for 10 minutes. Blend the dates with their liquid in a blender or food processor until smooth, then set the puree aside to cool.
2. In a mixing bowl, whisk the flour, baking powder, and salt for 20 seconds, then set that bowl aside. Set up an electric stand mixer with the paddle attachment, and beat the butter with the brown sugar until the mixture looks lighter. Beat in the egg, then add the egg yolk and vanilla extract. Turn the mixer to low and add half of the flour mixture, mixing just until it disappears. Mix in the date puree, then add the remaining half of the flour mixture and mix to combine.
3. Spoon the batter into the prepared cupcake pan, filling each well about 2/3 full, about 1/3 cup at a time. Bake at 350 degrees for 17 – 19 minutes. While they bake, make the toffee sauce about halfway through so it will still be warm when the cakes are ready.
4. Leave the cakes in the cupcake pan to cool for 5 minutes, then slide a butter knife around the edges to release them. Transfer the cakes to plates, serving them upright or turned over; if you turn them bottom-side up, trim off about 1/2-inch to help them sit flat. Prick the tops about 10 times with a toothpick, then spoon the toffee sauce over them. Serve warm.
5. For the toffee sauce, add the butter, cream, and brown sugar to a small saucepan. Cook over medium-high heat, stirring constantly, until the mixture boils, then let it boil for 3 minutes, stirring occasionally. Spoon the warm sauce over the cakes. Store in an airtight container in the refrigerator and reheat before serving.