A warm, decadent sticky toffee pudding featuring a rich coffee toffee sauce and served with crème fraîche. This comforting dessert is perfect for winter.
1: In a pot combine coffee beans and cream. Bring to a simmer and steep for 5-7 mins. Strain and reserve coffee cream.
2: In another pot combine brown sugar and butter. Simmer for 5 minutes or until thick and smooth.
3: Whisk in the coffee cream and salt. Set aside to cool.
4: In a pot combine dates and water. Simmer for 10 minutes (The water should be mostly evaporated).
5: Using a blender, purée the dates. Set aside.
6: In a bowl, cream together butter and brown sugar. Mix in the molasses.
7: Add the eggs one at a time until they are completely combined. Mix in the vanilla extract.
8: Mix in the flour, baking powder and orange zest. Add date purée and mix until combined.
9: Grease 4 ramekins with butter and then coat with sugar.
10: Fill the ramekins 2/3 of the way with the cake mixture.
11: Place the ramekins in a cake pan or Pyrex.
12: Pour boiling water into the cake pan or Pyrex until it reaches half way up the ramekin.
13: Bake the cakes in the oven for 20-25 mins or until a toothpick comes out clean when testing the cake.
14: Let the cake rest for 15 mins.
15: Run a knife along the inside of the ramekin to help separate the cake.
16: Remove the cake from the ramekin and serve it with the toffee sauce, fleur de sel and crème fraîche.
