Sticky Toffee Pudding: An Indulgent British Dessert

For the Cake

6 oz pitted dates, roughly chopped
2/3 cup boiling water
6 tbsp butter
¾ cup gentle brown sugar 
2 giant eggs at room temperature
2 tbsp molasses
1 ¼ cups flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp vanilla extract
1/3 cup complete milk

For the Toffee Sauce

½ cup butter (1 stick) 
1 cup brown sugar
1 ¼ cup heavy cream
1 ½ tsp salt
1 tbsp molasses
Glug of bourbon, scotch, darkish rum (actually, any brown liquor you want)

1. Preheat oven to 325° F. Generously butter an 8×8 baking dish.

2. Put dates and boiling water in a bowl and put aside. 

3. In the meantime, cream six tablespoons butter and ¾ cup brown sugar till gentle and fluffy. Then beat in eggs separately, adopted by the molasses.

4. In a separate bowl, stir collectively flour, baking powder, baking soda, and salt.

5. Fold within the 1/3 of the flour combination into the butter combination, then 1/3 of the milk. Repeat till all of the flour and milk are gone. 

6. Use a fork to mash the soaked dates right into a pulp and stir in vanilla. Add the dates with their liquid to the batter and stir to mix.

7. Bake in ready dish for 50 minutes, or till the cake has risen and the middle is agency to the contact.  

8. Whereas the cake is baking, make the toffee sauce. Soften ½ cup butter in a medium heavy-bottom saucepan over medium warmth. Stir in brown 1 cup brown sugar, 1 ½ tsp salt, and half of the cream. As soon as the sugar has dissolved and the combination is effervescent, stir within the molasses and proceed cooking till the combination has a wealthy golden coloration and smells like caramel (3-4 minutes). Take the pan off the warmth and stir in a glug of your liquor of alternative and the remainder of the cream. Maintain heat. 

9. As soon as the cake has completed baking, take away from oven and funky for quarter-hour or so. Skewer the cake throughout with a toothpick, then pour half of the toffee sauce over high of the cake. Permit it to sit down for a couple of minutes to soak up the sauce. Serve whereas nonetheless heat with the remaining sauce (I wish to put it in just a little pitcher on the facet so that individuals can add as a lot or as little as they’d like) and vanilla ice cream or whipped cream.  

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