Sticky Toffee Pudding Cake

Step 1

Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.

Step 2

For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.

Step 3

In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.

Step 4

Add the eggs and mix.

Step 5

In a small bowl, whisk together the flour, baking powder and salt.

Step 6

Add the flour mixture to the wet ingredients, and mix until just combined.

Step 7

Fold in the date mixture (no need to drain) until combined; don't overmix.

Step 8

Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.

Step 9

Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes UPDATE: increase baking time as needed, some have needed upwards of 40 minutes). Don't overbake or the cake may be dry.

Step 10

Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.

Step 11

For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.

Step 12

If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.