Name: Sticky Toffee Pudding
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 12 servings
Ingredients: 5 tablespoons butter, at room temperature, plus more for greasing the pan; 2 1/2 cups all-purpose flour, plus more for flouring the pan; 8 ounces chopped, pitted dates; 1 teaspoon baking soda; 1 1/2 cups boiling water; 2 teaspoons baking powder; 1 cup packed brown sugar; 2 teaspoons vanilla extract; 2 tablespoons molasses; 2 tablespoons dark corn syrup; 2 large eggs; 1/2 cup (1 stick) butter; 1 cup packed brown sugar; 1/2 cup heavy cream; 1 cup half-and-half; 3 tablespoons granulated sugar; 3 large egg yolks; 1 teaspoon vanilla extract

Directions

For the toffee pudding: Preheat the oven to 350 degrees F.
Grease and flour large muffin cups. Place the dates in a bowl with the baking soda, then pour the boiling water over them. Set aside.
Combine the flour and baking powder in a bowl and set aside. Cream the butter and brown sugar together in a mixer on low speed. Add the vanilla, molasses and corn syrup. Mix until combined. Add the eggs one at a time until incorporated. Add the flour slowly. Scrape down the sides. Beat on medium speed for 1 minute, then turn off the mixer. (Do not overbeat the flour mixture.)
Place the dates and their liquid in a food processor and pulse 4 to 5 times. (It does not need to be completely smooth; you want some texture.) Turn the mixer to low and slowly add the date mixture. Scrape down the bowl multiple times. Fill the muffin cups two-thirds of the way and bake until the muffins pull away from the sides and become a deep brown color, about 35 minutes.
For the toffee sauce: Place the butter in a pot on medium heat until completely melted. Add the brown sugar. Bring to a soft boil and cook until smooth and not gritty, about 5 minutes. Turn off the heat and slowly stir in the heavy cream. Use warm, and ladle over the muffins.
Place the half-and-half in a pot over medium heat. Add the granulated sugar. Stir until the sugar is dissolved, about 5 minutes. Slowly whisk in the egg yolks. Reduce the heat to low and continue to stir slowly. Once the custard coats the back of a teaspoon, it is ready. The custard will thicken slightly; be careful not to overcook, or the eggs will look scrambled. Pour the custard into a bowl and stir in the vanilla. Place a layer of plastic wrap on the custard surface and allow to cool to room temperature. Pour approximately 2 tablespoons custard around the already warm sticky muffins and toffee sauce.