Individual Sticky Toffee Pudding Cakes

Name: Individual Sticky Toffee Pudding Cakes
Yield: Serves 8
Ingredients: 8 ounces pitted, dates, cut crosswise into ¼ inch thick slices (1⅓ cups); 3/4 cup, warm water (110 degrees); 1/2 teaspoon, baking soda; 1¼ cups (6 ¼ ounces), all-purpose flour; 1/2 teaspoon, baking powder; 1/2 teaspoon, salt; 3/4 cup packed (5¼ ounces), brown sugar, light or dark; 2 , large eggs; 4 tablespoons, unsalted butter, melted; 1 1/2 tablespoons, vanilla extract; 4 tablespoons, unsalted butter; 1 tablespoon, water; 1 cup packed (7 ounces), brown sugar; ¼ teaspoon, salt; 1 cup, heavy cream; 1 tablespoon, rum; ¼ teaspoon, lemon juice

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Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

Desserts or Baked Goods

Make Ahead

Puddings, Custards, Gelatins, & Souffles

Cakes

Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is a British favorite. How would it translate to the American kitchen?

SERVES8

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

To develop a sticky toffee pudding cake recipe with tolerable sweetness and a moist, tender crumb, we broke with tradition when choosing a sweetener, using brown sugar instead of treacle. To get the moist cakes we were looking for, we not o...

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