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Individual Sticky Toffee Puddings
Makes 6 puddings
| prepPreheat oven to 350°F / 175°C | ||||||
| 5 oz / 140 g dates, pits removed, roughly chopped | Soak dates with baking soda | Puree dates, fold into batter | Divide into muffin tin, bake 350°F / 175°C, 18 min | Cool puddings 5 min, spoon sauce, serve | ||
| ½ tsp baking soda | ||||||
| ¼ cup / 60 ml boiling water | ||||||
| 3 tbsp / 42 g unsalted butter, room temperature | Cream butter & sugar | Beat in egg | Mix in flour & baking powder | |||
| 6 tbsp / 84 g light brown sugar | ||||||
| 1 egg | ||||||
| ½ cup + 2 tbsp / 78 g all purpose flour | ||||||
| ½ tsp baking powder | ||||||
| ½ cup / 113 g unsalted butter | Combine sauce ingredients (no bourbon) | Boil sauce 3 min, stir in bourbon | ||||
| 1 cup / 225 g packed brown sugar | ||||||
| 2 tbsp / 30 ml milk | ||||||
| 2 tbsp / 30 ml heavy cream | ||||||
| 2 tbsp / 35 g corn syrup | ||||||
| Tiny pinch kosher salt | ||||||
| 2 tbsp / 30 ml bourbon | ||||||
| Freshly whipped cream, for serving | ||||||
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