Sticky Toffee Pudding

Ingredients

Toffee Pudding
1 cup dates, chopped, seeds removed
1 cup hot water
1 ½ tsp vanilla extract
1 ½ tsp. baking soda
3 cups all-purpose flour
1 ½ tsp baking powder
6 Tbsp. unsalted butter
1 ¼ cups sugar
2 eggs
¼ tsp. salt

Butter Rum Toffee Sauce
2 Tbsp. butter
½ cup heavy whipping cream
½ cup dark brown sugar
2 Tbsp. dark rum

Custard Sauce
4 egg yolks
½ cup sugar
2 tsp. vanilla extract
½ cup milk
½ cup heavy cream

Preparation

To Prepare the Pudding:

1. Pre-heat oven to 350 F. Butter 6 (12 oz.) ramekins; set aside.
2. Combine dates and hot water in a medium bowl; set aside.
3. Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl.
4. Cream butter and sugar on a low speed and add eggs one at a time mixing until combined.Add vanilla and date mixture to the egg mixture and mix until combined.With mixer on low speed, add half of the flour mixture. Once the first half of the flour is incorporated into the mixture, fold in the remaining half of the mixture with a spatula.Divide the entire mixture between the 6 ramekins evenly and bake 15-20 minutes until the tops of the puddings are golden brown and slightly puffed.
5. Serve warm, topped with butter rum toffee sauce and custard sauce.
6. With mixer on low speed, add half of the flour mixture. Once the first half of the flour is incorporated into the mixture, fold in the remaining half of the mixture with a spatula.
7. Divide the entire mixture between the 6 ramekins evenly and bake 15-20 minutes until the tops of the puddings are golden brown and slightly puffed.
8. Serve warm, topped with butter rum toffee sauce and custard sauce.

To Prepare the Butter Rum Toffee Sauce:

1. Combine butter, sugar, and cream in a small saucepan over medium heat. Heat until mixture begins to boil.
2. Reduce the heat to medium and stir in rum. Cook 5-7 minutes longer until mixture has reduced and thickened.
3. Remove from heat and keep warm until ready to serve

To Prepare the Custard Sauce:

1. Beat the egg yolks and sugar together in a bowl until well blended.
2. Combine milk, cream and vanilla in a small saucepan and bring to a boil; remove from heat.
3. Add 2 tablespoons of the warm milk mixture to the yolk mixture and stir to combine. Add remaining milk mixture and stir with a whisk until smooth.
4. Fill a medium saucepan with 3 inches of water. Bring water to a simmer. Then place the bowl with the custard mixture over the simmering water. Keep stirring until it starts to coat the back of a spoon, about 7 minutes.
5. Remove from heat and keep warm until ready to serve.

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