Sticky Toffee Cakelets

It’s rare that I see a recipe online and immediately buy the ingredients and make it.  I’m not sure what was in the air today but I was reading through The Kitchn on Apartment Therapy when I came across a discussion about dates (the food). Dates aren’t something that I usually eat, I just never have a reason to. The post was about the top 5 things to do with leftover dates. The recipe for Sticky Toffee Cakelets immediately jumped out at me.

Now, I don’t have a history with Sticky Toffee Pudding but the idea has always intrigued me. Then a few years back the Food Network had a special in conjunction with Haagen Dazs where viewers submitted their ice cream ideas. The winner ended up being the Sticky Toffee Pudding ice cream! I was in the supermarket a few months ago and found the ice cream and LOVED it. But of course the actual dessert isn’t something that I see all that often.

For some reason the idea of making Sticky Toffee Pudding was extra appealing today. I just had.to.make.it!

I’m glad I did… it was DELICIOUS! From what I understand this recipe is a nontraditional in that it uses dates and dried apricots. Makes no difference to me! It was also really easy to make with easy to follow directions. So even if you’re baking challenged this should be an easy one. The instructions say that your cakeletes will fall like a souffle. Totally didn’t happen to me. I put my ramekins on a baking sheet to bake so not sure if that changed things a bit.

I’m definitely adding this one to my repertoire. The sauce alone is worth keeping the recipe. I could drink it by the cupful!

Rating: ****1/2 (out of 5)

Sticky Toffee Cakelets

(adapted from The Greyston Bakery Cookbook)
Makes 4 single-serving cakes

For the cakes:
3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped dried apricots
1/4 cup pitted finely chopped dates
2 tablespoons unsalted butter
6 tablespoons packed brown sugar (1/4 cup plus 2 tablespoons)
1 egg
1/2 teaspoon pure vanilla extract

For the sauce:
1/3 cup packed brown sugar
3 tablespoons unsalted butter, softened to room temperature
1/3 cup evaporated milk or heavy cream
1/2 teaspoon pure vanilla extract

Position rack in center of oven and preheat to 350° F. Grease four 6-ounce ramekins and line bottoms with parchment paper rounds.

In a bowl, whisk the flour, baking powder, baking soda, and salt to blend. Set aside.

In a small bowl, combine the apricots and dates. Pour enough boiling water over the fruit to cover. Set aside.

In the bowl of an electric mixer, or by hand, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well. Slowly add the dry ingredients. Drain the fruit and gently fold it into the mixture.

Pour the batter into the prepared ramekins, and bake for 15 to 20 minutes, until puffed up high and a cake tested inserted into the center comes out with moist crumbs attached. The cakes will fall like a soufflé when removed from oven. Allow cakes to cool slightly before turning out of their ramekins. Turn each right side up on a small serving plate.

Prepare the sauce:
Combine sugar, butter, evaporated milk, and vanilla in a medium saucepan over medium heat and stir until butter is completely melted and the sugar dissolves. Reduce the heat to a simmer and cook for 5 minutes, until the sauce darkens to a deep brown color.

To serve, drizzle the warm sauce over the cakes, allowing the some sauced to pool in the center where the cakes have fallen.

• Check out The Greyston Bakery Cookbook (Amazon, $18.98)