Sticky Toffee Pudding Wreathlettes

• 6 oz. chopped dates
• 3/4 cup boiling water
• 3/4 tsp baking soda
• 1 tsp pure vanilla extract
• 3/4 cup brown sugar, packed
• 6 Tbsp butter, softened
• 2 large eggs
• 1 Tbsp molasses
• 1 Tbsp corn syrup
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Sauce:
• 3/4 cup dark brown sugar, packed
• 1 stick butter
• 1/2 cup heavy whipping cream
• Pinch coarse kosher salt

Preheat oven to 350°F. Prepare Wreathlette Pan with baking spray and use a pastry brush to evenly coat the pan. In a medium bowl, combine dates, boiling water, baking soda and vanilla. Let the mixture sit for 15 minutes. Using a stand mixer, cream together the brown sugar and butter until well combined and fluffy, 2- 3 minutes. Add eggs, molasses and corn syrup and mix well. In a small bowl, whisk together flour, baking powder, salt and cinnamon. Add to wet ingredients and mix until just combined. Fold in date mixture until combined (no need to drain). Don’t overmix. Fill each cavity 3/4 full and gently tap pan on countertop to remove air bubbles. Bake 18- 20 minutes or until toothpick inserted into center comes out clean and top springs back to the touch. Cool cakes for 5 minutes in pan, then invert onto a cooling rack. Wash pan and repeat baking with remaining batter.

For the sauce, combine the sugar, butter, cream and salt in saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5- 7 minutes. When ready to serve, pour sauce over warm or cooled cakes. Makes 12 mini cakes.