Sticky Toffee Pudding - Aarti Sequeira

Ingredients

• Preheat oven to 350 degrees Fahrenheit. Arrange the shelf in your oven to the middle slot. Grease muffin tin with cooking spray.
• Stir baking soda into the coffee. Tumble dates into a tall jar or glass. Pour coffee over the dates, and then push the fruit down so it’s submerged. Allow to sit for 20 minutes.
• Whisk flour, salt, baking powder, and ground cloves in a medium bowl. Set aside.
• butter and sugar. Beat until just combined. The mixture may look like it’s curdled. Don’t fret! It’s ok!
• Now add flour mixture, and stir, or beat on low speed, until combined.
• into the cake batter; beat on low speed until well-combined, but don’t overbeat!
• 25 minutes, rotating pan halfway through.
• melted. Now turn the heat up and simmer for about 5 minutes until the sauce thickens and coats the back of a spoon. Stir in sherry vinegar. Remove from heat and cover.
• minutes.
• bottom of the muffin pan, then return muffin to its pan. Repeat with remaining muffins. Allow to sit another 15 minutes, to soak up the sauce.
• Serve with a dollop of ice cream and a generous pour of the toffee sauce!