Sticky Toffee Pudding

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  For the cake

  Preheat the oven to 350°F. and butter a 9 x 13-inch baking dish.

• Step 2

  In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes. Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.

• Step 3

  Sift the flour, cinnamon, salt, and baking powder into a medium bowl.

• Step 4

  Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.

• Step 5

  Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.

• Step 6

  For the toffee sauce
  While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS ), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.

  To finish the pudding

  Using a skewer or chopstick, poke holes in the pudding every inch or so.

• Step 7

  Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.

• Step 8

  Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

Comments

Leave your comment