Sticky Toffee Pudding With Butterscotch Sauce
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 cups
Water2 tsps
Baking Soda3.25 cups
All-Purpose Flour (sifted)2 tsps
Baking Powder7 tbsps
Unsalted Butter1.666667 cups
Granulated Sugar4 large
Egg1 tsp
Vanilla Extract2.25 cups
Light Brown Sugar1 cup
Half-And-Half1 tsp
BrandyDirections:
1
Preheat oven to 350 degrees
2
Line a 13 by 9-inch baking pan with parchment or waxed paper
3
Combine the dates and water in a saucepan and bring to a boil
4
Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside
5
In a bowl, combine the flour and baking powder
6
In the bowl of a mixer, cream the butter until fluffy
7
Add the sugar to the butter, and cream until fluffy
8
Without stopping the mixer, add 2 of the eggs and mix until combined
9
Add the remaining 2 eggs and vanilla and mix until combined
10
Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined
11
Repeat until all the flour mixture and the dates are incorporated into the batter
12
Pour into the baking pan and bake about 40 minutes, until firm and set in the center
13
Let cool in the pan
14
When cool, turn out of the pan onto a baking sheet and peel off the parchment paper
15
The recipe can be made through this step up to 2 days in advance
16
Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil
17
Boil 3 minutes, until combined
18
Remove from the heat and stir in the vanilla
19
When ready to serve pudding, preheat the oven to 400 degrees
20
Pour the sauce evenly over the top of the cake
21
Bake until the sauce is bubbly and cake is heated through, about 5 minutes
22
Meanwhile, whip the heavy cream into soft peaks with the mixer
23
Cut the cake into squares and serve with whipped cream