Sticky Toffee Pudding
1/2 cup boiling water
8 oz dates, seeds removed
1 1/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
6 Tbsp butter, room temperature
3/4 cup brown sugar
2 Tbsp molasses
2 large eggs
1 tsp vanilla extract
1tsp cinnamon
1/4 tsp salt
1tsp ginger
Preheat oven to 350F. Grease and flour bundt pan. In a small bowl, combine boiling water and dates. Allow to stand for 15 minutes to soften the dates, then transfer mixture to a food processor and process until mixture is smooth. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, spices and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and molasses. Blend in date mixture until completely incorporated.
Stir in the flour mixture, mixing just until no streaks of flour remain. Divide batter evenly into prepared muffin pan. Bake for 18-20 minutes, or until a toothpick inserted into the center of each cake comes out clean and the top springs back when lightly pressed.
Toffee Sauce
2 cups brown sugar
1/4 cup cream
½ cup Frosty Dog
1 cup butter
1/4 tsp salt
While the cakes are baking, combine all ingredients except the Frosty Dog in a medium saucepan. Bring to a boil, stirring occasionally with a spatula to dissolve the sugar, and boil for 2 minutes. Remove from heat and stir in the Frosty Dog. Allow to cool slightly then spoon over baked cakes as directed above.
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