Espresso Sticky Toffee Pudding

Toffee Sauce

• Combine ¾ cup cream, butter, corn syrup, sugar, espresso powder and a pinch of salt in a medium saucepan. Bring to a boil, stirring often, then reduce to a gentle simmer and cook until sauce is thick and deep amber in color, 35-40 minutes.
• Whisk in remaining ¾ cup of heavy cream and set aside.

Cakes

• Preheat oven to 350°F. Grease an 8½-inch souffle dish and pour half the toffee sauce into the bottom. Alternatively, use a 12-well muffin tin or small ramekins and spoon a tablespoon of sauce in the bottom of each well. Reserve remaining sauce for topping.
• Place dates and coffee in a small saucepan over medium-low heat and simmer gently until dates are very soft, about 10 minutes. Transfer mixture to a food processor and process until very smooth.
• In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk until smooth.
• Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully combined. Mix in vanilla and date mixture. Add the dry ingredients and mix until just combined.
• Pour batter into the prepared dish and bake 30-40 minutes, or until a toothpick inserted into the center comes out clean. If using a muffin tin, fill the wells two-thirds full (you may not need all the batter) and bake 18-20 minutes.
• Let the cake cool for 5-10 minutes, then serve with warm toffee sauce. For mini puddings, run a thin-bladed knife around the insides of the muffin wells or ramekins and invert each pudding onto a dessert plate. Spoon warm toffee sauce over the cakes and serve.