Sticky Toffee Pudding - Eric Anwiler (MK Chicago)

1 c pitted whole dates, chopped
3/4 c water
1 tbl mild-flavored molasses
1 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c butter, softened
1/2 c packed dark brown sugar
1 egg
1/2 tsp vanilla
Honey Toffee Sauce (recipe follows)
Whipped Cream
Chocolate Covered Toffee Pieces (optional)

For date filling: In a medium saucepan, combine dates and water. Bring to boiling; reduce heat. Cook, covered, for 15 minutes, or until most of the liquid is absorbed, stirring occasionally. Remove from heat. Stir in molasses; set aside to cool slightly. Grease eight 6oz ramekins, souffle dishes or custard cups. Place in a 15x10x1 inch baking pan and set aside. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.

For pudding: In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, beat until well combined. Add egg and vanilla, beat for one minute more. Add date mixture to butter mixture, beating on low speed just until combined. (Do not over mix.) With a wooden spoon, stir in flour mixture until combined. Spoon about 1/3 cup batter into each prepared ramekin, dividing evenly.

Bake in a 350 degree oven for 20-25 minutes, or until top springs back when lightly touched. Cool in ramekins on a wire rack for 3 minutes. Using a knife, loosen pudding from sides of ramekin and invert onto plate. Spoon about 3 tbl of Honey-Toffee Sauce over each warm pudding, allowing it to seep down around the sides and cover the top. Top with whipped cream and toffee pieces, if desired. Serve immediately.

Honey-Toffee Sauce:
Using a paring knife, slit half a vanilla bean lengthwise. (*If desired, use 1 tsp vanilla instead of bean. Stir into thickened sauce after you remove it from the heat.) Scrape out seeds. In a heavy, small saucepan, bring 1 cup whipping cream and vanilla seeds just to boiling, stirring frequently. Remove saucepan from heat; set aside. In a heavy medium saucepan, combine 1/3 c butter, 1/3 c packed dark brown sugar, and 1/8 tsp salt. Cook and stir over medium heat for 3-5 minutes or until mixture comes to a full boil. Carefully whisk in hot whipping cream mixture. Simmer, stirring constantly, over medium to medium-low heat for 6 minutes more. Remove from heat; stir in 2 tbl honey. Serve warm. Makes about 1 1/2 cups.

Make ahead directions:
Prepare puddings and bake as directed. Remove from ramekins as directed. Cool; place in an airtight freezer container. Cover and freeze for up to 1 month. Thaw in refrigerator overnight. Wrap in foil; place on a baking sheet. Bake in a 350 degree oven about 12 minutes, or until heated through. Prepare sauce before serving.

549 cal/serving