Sticky Toffee Jujube Pudding

The thing to do with 2 1/2 weeks of accumulated boiled jujubes from nighttime medicinal teas. It passes the ultimate "not too sweet" test, despite being sticky toffee pudding. Your asian auntie would approve.

Ingredients:

Cake

- 517g (ehhh, thereabouts) used jujubes, ground into a paste

- 1 tsp baking soda

- 0.25 cup brown sugar

- 2 tbsp white sugar

- 6 tbsp butter (soft is better)

- 2 eggs

- 1.25 cup flour

- 1.5 tsp baking powder

Toffee:

- 5 tbsp butter

- 1 tsp vanilla (who am I kidding? Just splash some in there)

- 1.5 cups heavy cream

- 1 cup brown sugar

Start by making the cake. Grease up like 6 ramekins, or 1 6" cake round and 2 ramekins. For the cake, lube up the pan, then apply parchment paper to the bottoms and sides. Cut up the butter into small chunks and blend it in the stand mixer or whatever with the sugar until it's all creamed together. Add in the 2 eggs and mix till it's all uniform and wet. Sprinkle the flour on top, followed by the baking powder. Give it a whirl until it's a uniform paste. Stir the baking powder into the jujube paste, then add that to the batter and mix until it's all nicely incorporated. Bake in a convection oven at 320 for 32 minutes for ramekins, 42 minutes for the cake.

While it's baking, make the toffee by combining all the toffee ingredients in a pot, melting it down, and bringing it to a simmer until it's thickened a bit.

When you take the cakes out, stab the shit out of 'em with a skewer and ladle in some tofee while they're still hot.