Sticky Toffee Pudding

Ingredients

• 2 cups finely chopped, pitted dates
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1 tsp baking powder
• 2 - 3 tsp Apple Pie Spice
• 1 tsp salt
• ¹⁄₂ cup unsalted butter, at room temperature
• 1 ¹⁄₂ cups packed brown sugar
• 3 eggs
• 1 tsp vanilla extract
• ¹⁄₂ cup unsalted butter
• 3 cups brown sugar
• 2 cups whipping cream
• 1 tsp vanilla extract
• ¹⁄₄ tsp salt

Preparation

1. Preheat oven to 350° F (175° C).
2. Brush two Muffin Makers with oil.
3. Place dates in Multipurpose Pot - 8 cup and cover with 1 cup water. Bring to a boil. Reduce heat and simmer, uncovered, until dates are soft and have absorbed all water. Remove from heat. Stir in baking soda and let stand for 15 minutes.
4. Meanwhile, sift flour with baking powder, Apple Pie Spice, and salt.
5. In a separate bowl, beat butter until smooth using an electric mixer. Beat in sugar until light and fluffy. Beat in eggs, then vanilla extract. Stir in dates (plus any liquid). Using Epicure's Corner Spatula, gently fold in flour mixture just until mixed.
6. Spoon into muffin cups, filling to about two-thirds full. Bake for about 20 minutes, until a toothpick inserted in centre of a pudding comes out clean.
7. While puddings bake, prepare sauce. Melt butter in frying pan. Stir in sugar, then cream. Gently simmer for 10-15 minutes, until sauce thickens. Remove from heat and stir in vanilla extract and salt.
8. When puddings are baked, let rest for 10 minutes, then turn out onto Cooling Racks and cool completely. To serve, place puddings on small plates and generously drizzle with sauce.