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Sticky Toffee Pudding Cakes (Serves 8)

Preheat oven to 350 degrees. Spray 8 ramekins with cooking spray.


  • 3/4 c. chopped pitted dates
  • 1 c. boiling water
  • 1/2 tsp. baking soda

Boil water in saucepan. Remove from heat. Add pitted dates and baking soda. Set aside for about 20 minutes. Transfer to food processor and puree until smooth.

  • 2/3 c. real mayonnaise
  • 1/2 c. sugar
  • 1 c. cake flour or all purpose flour
  • 1 -1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3 Tbsp. dark brown sugar

Combine dry ingredients adding and alternating mayonnaise and date mixture. Blend with mixer until smooth.

Pour batter into ramekins and bake at 350 degrees for about 20-25 minutes or until done. Let cool about 5 minutes.

  • 1 stick of salted butter
  • 1 c. heavy whipping cream
  • 1 c. firmly packed dark brown sugar
  • 1-1/2 tsp. pure vanilla

On low heat melt butter, add whipping cream and sugar. Mix with whisk until blended.

Stirring frequently on low heat until sauce thickens (about 15 minutes). Add vanilla when sauce is thickened. Set aside.

Pour sauce over warm cakes and serve with vanilla ice cream or whipped cream.

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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