Sticky Toffee Pudding with Bourbon Sauce

 

Ingredients:  

1.5 cups pitted Medjool dates, chopped  

1 cup boiling water  

1 tsp baking soda  

1/2 cup unsalted butter, softened  

3/4 cup brown sugar, packed  

2 large eggs  

1.5 cups all-purpose flour  

1 tsp baking powder  

1/2 tsp kosher salt  

1 cup heavy cream  

1/2 cup unsalted butter (for sauce)  

1 cup dark brown sugar  

3 tbsp bourbon whiskey  

1/2 tsp vanilla extract  

1 pinch sea salt  

1 cup heavy whipping cream (for topping)  

1 tbsp powdered sugar  

Flaky sea salt (for garnish)  

Small sprig of mint (for garnish)  

Instructions:  

1. In a bowl, combine the chopped dates and baking

soda, then pour boiling water over them. Allow to sit for

15 minutes before mashing into a smooth paste.  

2. Preheat your oven to 350°F and lightly grease an 8-

inch square baking pan or individual ramekins.  

3. In a large bowl, mix the softened butter and brown

sugar until it's airy and fluffy.  

4. Add the eggs one at a time, mixing well after each

addition, then stir in the date mixture and vanilla extract.  

5. Gently incorporate the flour, baking powder, and salt

until everything is just blended.  

6. Transfer the batter to the prepared baking pan and

bake for 30 to 35 minutes, or until a toothpick inserted

comes out clean.  

7. Meanwhile, in a saucepan over medium heat, combine

the heavy cream, butter, and dark brown sugar.  

8. Allow the mixture to simmer while whisking for about

5 minutes until it thickens, then take off the heat and mix

in the bourbon and sea salt.  

9. Once the pudding is baked, use a skewer to poke holes

throughout the warm cake, then drizzle half of the warm

toffee sauce over it to let soak in.  

10. Serve warm slices with a swirl of whipped cream and

an extra drizzle of the bourbon sauce on top.