Sticky Toffee Pudding
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 cups
Heavy Cream1 cup
Sugar1 cup
Light Corn Syrup170 g
Date (pitted)1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Salt3 cup
Light Brown Sugar1 tsp
Pure Vanilla Extract1 large
Egg1 tsp
Orange ZestDirections:
1
Watch how to make this recipe
2
For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter
3
Cook, stirring often, until a dark amber color, about 40 minutes
4
Carefully add the remaining 1 1/4 cups heavy cream
5
IT WILL BUBBLE UP AND IT IS HOT! For the cake: Preheat the oven to 350 degrees F
6
Grease seven 1/2 cup ramekins and set aside
7
Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes
8
Puree in a blender and cool
9
Combine the flour, baking powder, baking soda and salt in a small bowl and set aside
10
In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy
11
Add the vanilla, egg, zest and date puree
12
Stir in the dry ingredients
13
Divide into the prepared ramekins and bake about 20 minutes
14
Cool slightly and remove the cakes from the ramekins
15
Slice the cakes in half horizontally
16
Rinse out the ramekins
17
Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake
18
Add more toffee sauce, place the top cake layer on top and cover with more sauce
19
Heat slightly before serving invert onto plate and yes
20
Cover with more sauce
21
Serve with whipped cream