Sticky Toffee Pudding with Maple Sauce
Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan and line the bottom with parchment paper.Advertisement
Place dates and baking soda in a small bowl; add hot water and stir to dissolve the soda. Let sit, stirring occasionally, for 10 to 15 minutes to soften the dates.
Transfer the date mixture to a food processor or blender and process until smooth. Add whole-wheat flour, all-purpose flour, 3 tablespoons maple syrup, vanilla, baking powder and salt; process until well mixed. Add 4 tablespoons melted cooled butter and eggs; process until well mixed. Pour the batter into the prepared pan.
Bake the cake until it is golden brown and springs back when you press it in the center, 25 to 35 minutes.
To prepare maple sauce: Whisk butter and syrup in a medium bowl until well combined. Slowly whisk in cream. Let stand at room temperature as the cake bakes.
Place the cake pan on a wire rack. Spread about a third of the maple sauce over the cake. Let cool completely.
To serve, line a plate with parchment paper. Invert the cooled cake onto the parchment, then quickly invert it right-side up onto a serving plate. Serve with the remaining maple sauce.
To make ahead: Refrigerate sauce (Step 5) for up to 1 week; gently reheat by submerging the container in a bowl of warm water.
Equipment: 8-inch round cake pan, parchment paper
1/2 starch, 1 fruit, 1/2 other carbohydrate, 2 1/2 fat