Sticky Toffee Pudding

Sticky toffee pudding


Recipe credit: Smitten Kitchen

flickr photo by ted_major shared under a Creative Commons (BY-SA) license


Cake ingredients

  • 6 ounces pitted dates
  • 118 cups boiling water
  • 34 tsp baking soda
  • 4 TBS (12 stick) butter, melted
  • 6 TBS granulated sugar
  • 1 TBS dark brown sugar
  • 1 large egg
  • 18 tsp salt
  • 12 plus 13 cup flour

Sauce ingredients

  • 4 TBS (12 stick) butter, melted
  • 12 cup whipping cream
  • 12 cup plus 1 TBS dark brown sugar
  • 1 tsp vanilla extract

Directions

The cake:

Chop the dates, put them in a heat-proof bowl or 4-cup pyrex measuring cup, and pour boiling water over them. Mix in the baking powder and let stand half an hour. Preheat oven to 350F.

Puree the date mixture. In the bowl or measuring cup, mix melted butter, sugars, and salt. Whisk in egg, then add flour, stirring until mixed. Mix in date puree. Pour into a prepared 8 x 8 pan (butter and use parchment paper to line the bottom, or just spray with baking non-stick spray). Bake for 30—35 minutes, until a toothpick inserted into the center comes out clean. Let cool.

The sauce:

Combine butter, cream, sugar and vanilla in a large saucepan (3 quarts) over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.

Serve:

Cut into squares, drizzle with sauce, and top with whipped cream or custard sauce.


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