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Export 8 ingredients for grocery delivery
Step 1
In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup and sugar. Bring to a boil over medium heat. Reduce heat and cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1 cup of heavy cream.
Step 2
In a small saucepan, simmer the dates in the water over medium-low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor or high powered blender and puree until very smooth.
Step 3
Preheat the oven to 350°. Lightly butter or spray with non-sticking cooking spray four to six 1/2-cup ramekins.
Step 4
In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.
Step 5
Add the flour, baking powder, baking soda and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Let cool slightly.
Step 6
Run a knife along the sides of the ramekins. Invert the sticky toffee pudding onto a plate. Top with a generous amount of caramel sauce and vanilla ice cream.
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