Sticky Toffee Pudding

Sticky Toffee Pudding
· 8 tablespoons (1 stick) butter, softened, plus more for pan

· 1 ½ cups flour, plus more for pan

· 1 cup pitted, chopped dates

· 2 tsp baking powder

· ½ tsp salt

· ½ cup sugar

· ½ cup brown sugar

· 2 large eggs

· 1 tsp vanilla

· Toffee sauce (recipe follows)

1. Preheat oven to 350 degrees. Butter and flour a 9×9-inch pan; set aside.

2. In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften. Meanwhile in a medium bowl, combine flour, baking powder, and salt, set aside.

3. In a separate bowl beat with an electric mixer the butter and sugar until light and fluffy; add eggs, and continue to beat until well combined. Add date mixture, flour mixture, and vanilla; fold to combine.

4. Pour into prepared pan. Bake about 35 minutes or until set. Meanwhile, prepare toffee sauce.

5. Remove cake from oven; cool in pan 5 minutes. Using a toothpick or chopstick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes. Invert onto serving dish and serve with additional sauce and vanilla ice-cream if desired.

Toffee Sauce
· 2 sticks butter

· 1 ½ cups heavy cream

· 1 cup packed light-brown sugar

· Pinch of salt

1. In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved. Simmer over medium heat until reduced to about 2 1/2 cups, about 8 minutes.

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