STICKY TOFFEE PUDDING
8 servings
Preheat the oven to 350°F. Butter and flour eight 6-ounce ramekins or a 9 × 2-inch square baking pan.
Combine in a small saucepan:
- 1 ½ cups pitted dates, coarsely chopped
- 1 ½ cups water
Bring to a boil, then reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in:
- 1 ¼ teaspoons baking soda
Set aside. Whisk together in a small bowl:
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
Beat in a large bowl on high speed until lightened in color and fluffy:
- 1 ¼ cups packed light brown sugar
- 6 tablespoons (¾ stick) unsalted butter, softened
Beat in one at a time:
- 3 large eggs
Beat in:
- 1 ½ teaspoons vanilla
Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture until just combined. Pour into the prepared ramekins or pan. If using ramekins, put them on a baking sheet. Bake until the pudding is a deep golden brown and a skewer comes out moist but clean, 20 to 25 minutes for ramekins, about 35 minutes for a single large pan. Cool on a rack for 10 minutes. Run a knife around the edge of the ramekins or pan, then turn out the pudding(s) and invert onto the rack, right side up, to cool slightly. Serve warm, each serving covered generously with warm: