STICKY TOFFEE PUDDING CAKE

INGREDIENTS
CAKE:

•  6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
•  3/4 cup boiling water
•  3/4 teaspoon baking soda
•  1/2 teaspoon vanilla extract
•  3/4 cup (5.5 ounces) granulated sugar
•  6 tablespoons (3 ounces) butter, softened
•  2 large eggs
•  1 1/4 cup (6.25 ounces) all-purpose flour
•  1 teaspoon baking powder
•  1/4 teaspoon salt

SAUCE:

•  3/4 cup (5.75 ounces) packed light or dark brown sugar
•  1 stick (4 ounces, 8 tablespoons) butter
•  1/2 cup heavy whipping cream
•  Pinch of coarse, kosher salt
•  1/4 to 1/2 cup chopped pecans (optional)
•  Additional heavy whipping cream for drizzling (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
2. For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
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5. You can view next steps at https://www.melskitchencafe.com

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