My take on sticky toffee pudding cake

I based the recipe we use at the hotel on one I found in Cooks Illustrated magazine. We make individual puddings, and it is a firm favorite with guests who like caramel and the chef who loves anything caramel.

I promised that I would share this recipe in my column for fans to copy. Below is our take on this fabulous recipe:

Sticky Toffee Pudding Cake

Serves eight

Pudding Cake Ingredients

1 8-inch square baking dish, buttered and floured

4 tablespoons unsalted butter, melted

1 ¼ cups all purpose flour

1 ½ cups lightly packed pitted dates cut crosswise into ¼-inch slices (about 8 ounces)

¾ cup warm coffee

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¾ cup packed dark brown sugar

2 large eggs

1 ½ teaspoon vanilla extract

Toffee Sauce Ingredients

4 tablespoons unsalted butter

1 cup packed dark brown sugar

¼ teaspoon table salt

1 cup heavy cream

1 tablespoon of rum or rum flavoring

½ teaspoon juice from one lemon

Cake Instructions:

1. Adjust the oven rack to the middle position and heat oven to 350 degrees. Set the baking dish in a large roasting pan lined with a clean dish towel. Heat water in a saucepan and bring to a boil.

2. Combine half of the dates with the warm coffee and baking soda in a liquid measuring cup (dates should be submerged) and soak for five minutes.

3. Meanwhile, whisk flour, baking powder and salt together in a medium bowl.

4. Process remaining dates and brown sugar in a food processor until no large date chunks remain and the mixture has a texture of damp, coarse sand. Scrape down bowl as needed. Drain soaked dates into the processor bowl. Then add eggs to the mixture along with vanilla and melted butter and process until smooth. Transfer mixture to bowl with dry ingredients and sprinkle softened dates on top.

5. With a rubber spatula or wooden spoon, gently fold the wet mixture into the dry mixture just until combined and date pieces are evenly dispersed. Pour into prepared baking dish (should be two-thirds filled). Add boiling water to the roasting pan until water comes a half an inch up the sides, making sure not to splash water onto the mixture. Cover the pan tightly with aluminum foil and seal.

6. Bake until outer two inches develop small holes and the center is puffed and firm to the touch; about 35 to 40 minutes at this altitude, but please check so as not to overcook. Immediately transfer baking dish to wire rack and cool for 10 minutes

Toffee Sauce Instructions:

7. While the cake cools, melt butter in a medium saucepan over medium-high heat. Whisk in brown sugar and salt until smooth. Continue to cook, stirring occasionally until sugar is dissolved and slightly darkened (four to five minutes). Add 1/3 cup of cream and stir until smooth. Slowly pour in remaining 2/3 cup cream and rum, whisking constantly until smooth. Reduce heat to low and simmer until frothy (three to four minutes). Remove from heat and stir in lemon juice.

To Serve:

Using a toothpick, poke about 1,000 holes in the cake and glaze with ½ cup of toffee sauce. Let rest five minutes until sauce is absorbed. Cut cake into squares and pour remaining toffee sauce over each square before serving.