Salty sticky toffee pudding
December 1, 2019
Make the caramel sauce: Stir the brown sugar with the butter and the salt in a heavy saucepan over medium heat until the butter is melted. (The mixture will be a little grainy.) Add the cream and bring to a boil.
Simmer, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 30 minutes.
Take the pan off the heat and let the sauce cool off almost completely. Then stir in the rum or cognac.
Cover the sauce and let it cool in the fridge.
Make the cakes: Bring the dates and 1 cup (250 ml) water to a boil in a small saucepan and cook until the dates are very soft, about 5 minutes. Take them off the heat and let them cool to room temperature, stirring occasionally.
Preheat the oven to 350°F (180°C).
Butter 12 muffin cups.
Sift the flour and salt into a bowl. Beat the butter and sugar in another bowl until creamy and light colored. Beat in the egg. Fold the flour and dates in batches into the butter mixture. Divide the batter among the muffi n cups.
Bake the cakes for 25 minutes, or until a bamboo skewer inserted in one comes out dry. Let them rest in the pan on a rack for 10 minutes. Cover a baking sheet with parchment paper and invert the cakes onto it. Place them slightly apart and pour 2 tbsp caramel sauce over each cake.
Let cool completely. (You can do this easily a day in advance and store them in an airtight container until you need them.)
Before serving, preheat the oven to 350°F (180°C).
Bake the soaked cakes for 10 minutes and serve them with cold caramel sauce and unsweetened cream, crème fraîche or vanilla ice cream.