Sticky Toffee Pudding
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Pudding
- 59.14 ml unsalted butter, at room temperature (plus more for the pan)
- 354.88 ml sifted all-purpose flour
- 354.88 ml chopped pitted dates (about 6 oz.)
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml sea salt
- 236.59 ml sugar
- 4.92 ml vanilla extract
- 2 large eggs
-
Sauce
- 295.73 ml packed light brown sugar
- 118.29 ml heavy cream
- 59.14 ml unsalted butter
- 4.92 ml brandy
- 2.46 ml vanilla extract
- whipped cream (or vanilla ice cream)
directions
- Preheat oven to 350 degrees. Butter and flour a 6 cup Bundt pan, or 6 one cup Bundt pan molds.
- Bring dates and 1 1/4 cups water to boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside to cool.
- Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan (molds).
- Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. Can be made one day ahead. Cover and let stand at room temperature.
- Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy and vanilla. Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
- Cut cake into wedges. Serve warm with sauce and whipped (or ice) cream.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri