Cranberry Toffee Pudding
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Kosher Salt6 tbsps
Unsalted Butter (3/4 stick)1 tsp
Vanilla Extract2 large
Egg (at room temperature)1 cup
Heavy CreamDirections:
1
For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F
2
Grease a loaf pan with butter and dust with flour; set aside
3
Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat
4
Bring to a boil, then remove from the heat and set aside
5
Place the salt and flour in a medium bowl and whisk to combine; set aside
6
Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment
7
Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl
8
Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated
9
Remove the bowl from the mixer and stir in the date mixture until well combined
10
Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix)
11
Pour the batter into the prepared loaf pan
12
Arrange the reserved cranberries, evenly spaced, on top
13
Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes
14
Meanwhile, prepare the toffee sauce
15
For the toffee sauce: Melt the butter in a medium saucepan over medium heat
16
When it foams, add the brown sugar and vanilla extract; stir once
17
Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes
18
While stirring, carefully add the cream in a slow stream
19
Cook until the sauce bubbles up and increases in volume, about 2 minutes
20
Remove from the heat
21
When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool
22
Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake
23
Place the cake upright on a serving plate
24
Serve at room temperature or slightly warmed, covered in warm toffee sauce