Sticky Toffee Pudding
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.25 cups
Dark Brown Sugar (packed)1 large
EggDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Butter and flour an 8- by 2-inch round cake pan
3
Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes
4
Let stand, covered, off heat 5 minutes
5
Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes
6
Beat in egg until combined
7
Add flour and 1/8 teaspoon salt and mix at low speed until just combined
8
Add dates and mix until just combined well
9
Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes
10
Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt
11
Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes
12
Remove from heat and cover
13
Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick
14
Gradually pour half of warm sauce evenly over hot pudding
15
Let stand until almost all of sauce is absorbed, about 20 minutes
16
Run a thin knife around edge of pan
17
Invert a plate over pudding and invert pudding onto plate
18
Pour remaining warm sauce over pudding and serve immediately
19
Put oven rack in middle position and preheat oven to 350°F
20
Butter and flour an 8- by 2-inch round cake pan
21
Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes
22
Let stand, covered, off heat 5 minutes
23
Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes
24
Beat in egg until combined
25
Add flour and 1/8 teaspoon salt and mix at low speed until just combined
26
Add dates and mix until just combined well
27
Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes
28
Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt
29
Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes
30
Remove from heat and cover
31
Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick
32
Gradually pour half of warm sauce evenly over hot pudding
33
Let stand until almost all of sauce is absorbed, about 20 minutes
34
Run a thin knife around edge of pan
35
Invert a plate over pudding and invert pudding onto plate
36
Pour remaining warm sauce over pudding and serve immediately