Make date night at home even more special by plating up sticky toffee pudding for two with homemade toffee sauce.
Instructions
1
Soften and puree the dates
2
Preheat the oven to 375°F. In a small bowl, combine the pitted dates and orange juice. Microwave in 30-second increments until the dates are soft, one to two minutes. Let the mixture cool slightly at room temperature. Process the dates and orange juice together in a small food processor or use an immersion blender until mostly smooth.
3
Make the batter
4
In a medium bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, five to seven minutes. Add the egg, beating well. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground ginger, cinnamon and baking soda. Gradually add the flour mixture to the creamed mixture. Stir in the date mixture, orange zest and vanilla until combined. Scrape down the sides and bottom of the bowl to ensure everything is combined.
5
Fill two well-greased 4-inch fluted tube pans two-thirds full of the batter. Bake the sticky toffee puddings until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Cool the puddings at room temperature for 10 minutes on a wire rack.
6
Cook the toffee sauce
7
Meanwhile, melt the butter in a small saucepan, then stir in the brown sugar and heavy whipping cream. Bring the mixture to a boil over medium heat, stirring constantly. Once the sauce is thick and combined, remove the saucepan from the heat.
8
Plate and serve
9
Invert the sticky toffee puddings onto dessert plates. Serve them warm with the toffee sauce and scoops of the best vanilla ice cream or homemade whipped cream. Enjoy!
