One bowl salted caramel cakes

Recipe for 1/2 pack:

Makes 6 cakes or 12 muffin size rounds

Ingredients

• 250 g Gusto Pancake & Baking Mix 

• 150 g deglet ot medjool dates, chopped (1 cup)

• 1 cup hot coffee or water (240 g)

• 1/3 cup salted butter (75 g)

• 1/2 cup packed dark brown or coconut sugar (110 g)
  

• 1 Tbsp apple cider vinegar 

  
  

   

Directions

1. Preheat oven to 350°F.

2. Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a medium pot & cover with boiling water. Allow the mixture to sit for 10 minutes or longer if dates were dry.

3. Add the butter, sugar & heat on low heat until butter is melted and sugar is dissolved. Do not boil. Remove, add vinegar.

4. Purée the mix. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree.

5. Add the flour & mix until combined. 

6. Grease ramekins, muffin tins or other pans of choice. Transfer the batter to the prepared pans.

7. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool

Easy Toffee Sauce 

A fast way to rustle up a sticky toffee sauce, easily made plant-based.

• 1 1/2 cups heavy cream or 1 tin (400 g) coconut milk

• 1/2 cup (110 g) dark or light brown sugar or even coconut sugar

• 3 Tbsp molasses

• 1/4 cup salted butter

• 1 tsp vanilla extract 

• Pinch sea salt

Bring all the ingredients to a boil. Remove quickly from heat & use as directed to soak the cakes, reserving the extra sauce for the frozen puddings to serve later.

Assembly and serving

• While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper.
  

• You can either dunk the whole cake into the toffee bath (my favorite way) or, brush all sides of cake with the toffee sauce, reserving the rest of the sauce for serving.
  

• Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream or ice cream.

 Note

• The prepared cake, bathed IN the toffee sauce freezes so well. You have a dessert, minus some cream or ice cream, in 60 seconds. Simply freeze the cakes in a container with 1/6th of the prepared sauce. Remove the lid and microwave for 45-60 seconds. Carefully invert the cake and the toffee sauce onto a plate & serve warm.