Sticky Toffee Pudding
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
58
Spice
35
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.25 cups
Pitted Dates1 tsp
Vanilla Extract3.5 cups
All-Purpose Flour1 tsp
Cinnamon1 tbsp
Baking Powder2 cups
Light (packed)3 large
Egg3 cups
Dark (packed)1 cup
BrandyDirections:
1
For the cake: Preheat the oven to 350degreesF
2
And butter a 9 x 13-inch baking dish
3
In a small saucepan, combine the dates, rum, and 3/4 cup water
4
Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes
5
Remove the pan from the heat, add the vanilla, and let the liquid cool
6
Puree the mixture in a food processor until smooth, and reserve
7
Sift the flour, cinnamon, salt, and baking powder into a medium bowl
8
Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous
9
Beat in the eggs one at a time
10
Gently stir the flour mixture into the butter-sugar in thirds
11
Stir in the reserved date puree
12
Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle
13
Let cool for about 10 minutes
14
For the toffee sauce: While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan
15
Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently
16
Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes
17
To finish the pudding: Using a skewer or chopstick, poke holes in the pudding every inch or so
18
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes
19
Serve the pudding in a warm pool of the remaining sauce
20
Garnish with whipped cream if desired