Because the cake batter is so sticky, it is essential to line the ramekins with parchment paper to prevent sticking. While sticky toffee pudding is traditionally served with Crème Anglaise, vanilla ice cream also makes a nice accompaniment.
Individual Sticky Toffee Pudding Cakes with California Figs
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 7 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and sliced 1/4" thick
- 3/4 cup warm water
- 1/2 tsp baking soda
- 3/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 4 tbsp unsalted butter melted and cooled
- 8 tbsp unsalted butter
- 7 ounces brown sugar
- 2/3 cup heavy cream
- 1 tbsp rum
FOR THE PUDDING CAKES:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour eight 6-ounce ramekins, then line the bottom of each with a round of parchment paper. Place a kitchen towel on the bottom of a large roasting pan and arrange the ramekins on the towel. Bring a kettle of water to boil.
- Whisk the flour, baking powder, and the salt together in a medium bowl. Combine ¾ cup figs with the warm water and baking soda in a glass-measuring cup (the figs should be completely submerged) and set aside to soften, about 5 minutes. Drain the softened figs and reserve the soaking liquid.
- Pulse the remaining ½ cup figs and brown sugar in food processor until just combined, about five pulses. Add the reserved figs, soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds. With the food processor running, pour melted butter through feed tube in steady stream. Transfer this mixture to a medium bowl and stir in softened figs. Gently stir in the flour mixture until just combined. Divided the batter evenly among the prepared ramekins.
- Place the roasting pan in the oven and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil, crimping the edges to seal. Bake the cakes until puffed and small holes appear on their surface, 35 to 40 minutes.
FOR THE TOFFEE SAUCE:
- Meanwhile, melt butter in medium saucepan over medium heat. Whisk in the brown sugar and continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly whisk in the cream and rum, reduce heat to medium-low, and simmer until frothy, about 3 minutes. Remove from heat and cover to keep warm.
- Carefully remove the ramekins from the water bath using tongs and a sturdy spatula and let the cakes cool in the ramekins for 10 minutes. Using a skewer or toothpick, poke holes all over the tops of the cakes, then pour 1 tablespoon of the toffee sauce over each cake. Run a small knife around the edges of the ramekins to loosen the cakes, and then flip out onto individual plates or bowls. Peel off the parchment paper and pour the remaining toffee sauce over the top before serving.