Sticky Toffee Pudding Cakes | Desserts

Name: Sticky Toffee Pudding Cakes | Desserts
Ingredients: Pudding Cakes; 8 ounces (227 grams) pitted dates, cut crosswise into ¼ inch thick slices (1⅓ cups); ¾ cup warm water (110 degrees); ½ teaspoon baking soda; 1¼ cups (6 ¼ ounces) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ¾ cup packed (5¼ ounces; 149 grams) brown sugar, light or dark; 2 large eggs; 4 tablespoons unsalted butter,melted; 1 ½ tablespoons vanilla extract; Toffee Sauce; 4 tablespoons unsalted butter; 1 tablespoon water; 1 cup packed (7 ounces; 198 grams) brown sugar; ¼ teaspoon salt; 1 cup heavy cream; 1 tablespoon rum; ¼ teaspoon lemon juice

www.umami.recipes

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

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Worked out from the recipe text; the publisher's method has the final word.

Ingredients

Pudding Cakes
8 ounces (227 grams) pitted dates, cut crosswise into ¼ inch thick slices (1⅓ cups)
¾ cup warm water (110 degrees)
½ teaspoon baking soda
1¼ cups (6 ¼ ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup packed (5¼ ounces; 149 grams) brown sugar, light or dark
2 large eggs
4 tablespoons unsalted butter,melted
1 ½ tablespoons vanilla extract
Toffee Sauce
4 tablespoons unsalted butter
1 tablespoon water
1 cup packed (7 ounces; 198 grams) brown sugar
¼ teaspoon salt
1 cup heavy cream
1 tablespoon rum
¼ teaspoon lemon juice