Sticky Toffee Pudding in a Jar
After seeing all the wonderful things that can be made in mason jars, I thought that it was time I delved into this art myself. Why not make something that I've been craving so much, in a mason jar and see how it turns out?
The truth is, pretty much anything you can bake, can be made into smaller portions and adapted to work with mason jars.
I love that, I think it not only makes for a cute presentation but it's the right amount for each person, just the perfect serving size.
One of my favorite desserts on earth, is Sticky Toffee Pudding, I drool just talking about, I guess it's the combination of dates (which I love) with the molasses, the soft warm cake soaking up the caramel sauce and then the added flavor from freshly whipped cream. It's just one of those desserts that is so easy to make but amazingly tasty.
I'm talking, licking the spoon and plate clean when you're done.
I have been messing around with different Sticky Toffee Pudding recipes, tweaking a little here and a little there and combining a few and seeing which I liked the best, and I think I finally got it right for me.
The result was these delicious little puddings in cute little mason jars. These are 8 oz size that I'm using.
Sticky Toffee Pudding in a Jar
1 stick butter, room temperature
8 oz pitted dates (I use the boxed kind that are 4 oz each, so you need 2 of those)
1 cup of sugar
2 large eggs
1 tsp vanilla extract
3 tablespoons molasses
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
Preheat oven to 350 degrees. Spray the inside of the mason jars with nonstick spray....or just use butter to grease and a little flour.
In the kitchenaid mixer (or just use a hand mixer if you don't have it), add the sugar and butter, beat for a minute or two. Add in the 2 eggs and beat well.
Chop the dates finely, place them in a bowl and add a half a cup of boiling water. Let stand for 5 minutes, then add to the sugar, butter and eggs.
Next, add in the flour, baking powder and salt. Mix and while the machine is mixing, add in the vanilla, and molasses, just let it stir long enough to get those mixed in well then turn off. Don't over mix.
Fill each jar about halfway full. Just make as many as the batter will allow, I ended up with 8.
Place the jars on a cookie sheet, and pop in the oven. Cook for 50 minutes or until done, check with a toothpick inserted in the center, if it's clean, it's ready.
Remove from the oven and set aside.
Caramel Toffee Sauce
2 Sticks of butter
1 cup heavy cream
1 cup packed light-brown sugar
1/4 teaspoon salt
Mix all 4 ingredients in a saucepan, stir and cook on low until the mixture reduces....about 10 minutes.
Immediately poke holes all over the still warm cake, and spoon the toffee sauce over.
Let it sit for a bit, at least another 10 minutes so that the cake absorbs all that goodness. You can eat them straight out of the jar, or you can pop them out onto a plate.
Serve with more toffee sauce poured over and some freshly whipped cream. Some people will use vanilla ice cream, but personally for me, it HAS to be cream.
BTW, these are best eaten right away and honestly I doubt you'll have any leftover, but if you do, just wait until the jars have cooled completely, then put the rings and lids back on and store it in the refrigerator. When you want to enjoy it, just remove the cakes from the jars, they should pop right out, and pour some warmed leftover toffee sauce over.