Sticky Toffee Pudding Squares

The scrumptious Scottish Sticky Toffee Pudding in small dainty squares. Perfect when you want a neater, “just a bit” of heavenly taste!

FOR PUDDING/CAKE:

1 1/3 cups packed pitted dates (about 8 ounces)

2 cups water

1 cup brown sugar

1/2 cup granulated, white sugar

3/4 stick (6 tablespoons) butter, softened

3 large eggs

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

FOR TOFFEE SAUCE

1 3/4 sticks (3/4 cup plus 2 tablespoons) butter

1 1/2 cups packed light brown sugar

1 cup heavy cream

1/2 teaspoon vanilla

dash of salt

TO MAKE TOFFEE SAUCE:

In a 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, then stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened, about 5 minutes. Stir in salt then cool to warm..

TO MAKE PUDDING/CAKE:

-Preheat oven to 375°F. Butter and flour an 8 x 10-inch baking pan, (or a 9 x 13-inch baking pan for thinner portions)

-Coarsely chop dates and place in a 2-quart saucepan then simmer dates in water, uncovered, 5 minutes. Remove pan from heat, cover with lid and allow to cool for about 30 minutes.

-In a large mixing bowl, mix butter and sugars together until light and fluffy. Beat in egg one at a time, beating well after each addition.

-Stir in flour, baking powder, soda, cinnamon, ginger, nutmeg and salt. until just combined. Add date mixture and vanilla extract and stir with wooden spoon until just combined.

-Pour batter into prepared baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan to create a bain-marie or water bath, then bake in the middle of oven until a tester comes out clean, 30 - 35 minutes.

-Carefully poke the entire surface of the cake with the handle of a wooden spoon. Then pour half the toffee sauce evenly over the top of pudding and allow sauce to soak in for a minute or two. Close the oven door and continue baking another 5 minutes, until the toffee sauce begins to bubble. Remove from oven. Remove cake pan from Bain-Marie (water bath) and allow to cool completely.

-Allow the remaining toffee sauce to cool completely and sit several hours at room temperature to thicken. Spread remaining toffee sauce over the top of the cooled pudding cake and sprinkle generously with pecans. Refrigerate for at least 2 hours before cutting into 2-inch squares to serve.

-Makes about 16 squares.

Poke holes in the pudding/cake and pour half of the toffee sauce over the cake. Return the pudding/cake to the oven for another 5 minutes.

Spread remaining toffee sauce over cake and sprinkle generously with pecans.

Cut into squares, chill and serve.