2 Tablespoonsdark brown sugar, packed (or use additional light brown sugar)
3Tablespoonsheavy whipping cream, 35% b.f.
For the Sticky Toffee Cake:
1/4cupdates, (about 7-8 dates)
1/4teaspoonbaking soda
1/4cupwater
1Tablespoonbutter, at room temperature
4teaspoonslight brown sugar, packed
4 teaspoonsdark brown sugar, packed
1/2largeegg, optional *see Note 1 below
6Tablespoonsall-purpose flour
1/4teaspoonbaking powder
Pinchsalt
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Instructions
Coarsely chop the dates, then measure. Set aside. Add 1/4 of water into a medium microwaveable bowl and microwave on high for 50 seconds. Stir in the chopped dates and baking soda. Stir to combine, then let stand for 5 minutes. After 5 minutes, add the butter to the bowl with the dates and let it stand for another 5 minutes.
Meanwhile, make the sauce by combining the butter, brown sugars and cream in a medium microwavable bowl. Microwave on HIGH for 30 seconds. Remove and stir for 15-20 seconds or until butter is melted. Return to the microwave and microwave a further 30-45 seconds or until the sauce coats the back of a spoon. Set aside for now.
After the dates have stood for 5 minutes, stir to combine (butter should be all melted). Add the brown sugars and egg, if using and stir in to combine. Add the flour, baking powder and a pinch of salt. Stir until the flour is all mixed in.
Tip! Don't fill the cups any more than halfway full, as the puddings will rise quite a bit as they cook!
Divide the batter between two microwave-safe mugs or small bowls. Microwave on HIGH for 2 minutes uncovered. Test with a skewer to make sure the cake is set. (If not, microwave more in 15-second increments until set). Use a skewer to poke some holes in the cakes and run it around the outside as well, to make some space for the sauce to fill down the sides. Pour toffee sauce over top. ALLOW TO STAND A FEW MINUTES before eating, to allow the sauce to cool a bit, for the cake to set up and the sauce to soak in.
Store leftovers in the refrigerator for 2-3 days. These puddings can also be frozen for up to 3 months.
Notes
To get 1/2 an egg, break the egg into a small cup and stir together with a fork. Use 1/2 of the mixture.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.