STICKY TOFFEE PUDDING

Sticky Toffee Pudding image

Provided by Julia Moskin

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

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Ingredients

4 tablespoons unsalted butter, plus more for ramekins
6 ounces dates, pitted and roughly chopped
1 teaspoon baking soda
3/4 cup granulated sugar
2 eggs, lightly beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 teaspoon pure vanilla extract
Vanilla custard (see note)
Toffee Sauce (see recipe)

Steps:

Butter 4 large or 6 medium-size ramekins. Heat oven to 350 degrees. Combine dates and 1 1/4 cups water in a saucepan, and simmer until dates are soft, about 10 minutes. Add baking soda, and mix well; mixture will foam up.
Cream 4 tablespoons butter and the sugar with an electric mixer until pale and fluffy. Beat in eggs. In a bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt.
Add date mixture and dry ingredients to butter mixture, a third of each at a time, and mix well. Add vanilla. Divide batter among ramekins, filling each no more than 3/4 full.
Place on a baking sheet, and bake 30 to 35 minutes, until just firm. Turn out hot puddings into serving bowls. Pour custard around each one, and pass the toffee sauce.

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