Sticky Toffee Pudding

• STEP 1

  Boil water and pour over figs. Let sit for 20 minutes to soften figs. Place the figs and half of the water in a food processor and puree until smooth. Add remaining water and the baking soda into the food processor and puree one more time.

• STEP 2

  Preheat the oven to 350° F.

• STEP 3

  In a stand mixer, paddle together the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well between additions.

• STEP 4

  Combine the flour, baking powder and salt in a small mixing bowl.

• STEP 5

  Add half of the flour mixture to the butter mixture and mix until completely combined. Add Hood® Light Cream and mix thoroughly, then add the remaining flour. Once combined, add the fig puree, and mix completely.

• STEP 6

  Pan spray 8 5-oz. ramekins. Fill each ramekin ¾ of the way with the batter. Place ramekins on a baking sheet and bake 15-20 minutes or until a cake taster inserted into the center comes out clean. Remove baking sheet from oven and let cool for 5 minutes.

• STEP 7

  For the sticky toffee sauce, combine ingredients in pot; cook for 5 minutes after the mixture comes to a boil or 212 ° F. Cool to room temperature then add vanilla extract. If mixture separates when cool, whisk with hand blender.

• STEP 8

  Using a serrated knife, remove the tops of the cakes to level them with the ramekins. While cakes are warm, spoon 2 tablespoons of sauce onto tops. Allow to soak at least 30 minutes. Place the baking sheet back in a 300° F oven for 5-7 minutes to reheat the cakes. Run a small knife carefully around the edge of the cake and flip out onto serving dishes. Spoon one more tablespoon of sauce over the top and garnish with whipped cream or vanilla ice cream.

NOTE: Once soaked, cakes can be stored in refrigerator for up to four days. To serve, bring the cakes up to room temperature then bake in a 300° F oven for 8-10 minutes to heat through. Drizzle sauce over cake and serve.

By Chef Chris Coombs