Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Sticky toffee pudding is not pudding, as most people understand pudding, it’s a cake.  But the Brits call all desserts “pudding” and that’s where this cake originates. But a rose by another name as far as I’m concerned.  This cake is deliciously fudgy and gooey, best served warm with a scoop of vanilla ice cream.  It’s rather a large recipe so it will feed a crowd, but this cake also keeps for a few days and is yummy for breakfast the next day after a couple of turns in the microwave.

Sticky Toffee Pudding Recipe

 

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Ingredients

• 1 ½ cups pitted dates (make sure they're pitted dates!)
• 1 ½ cups water
• ½ cup butter
• 1 tsp vanilla
• 2 cups brown sugar
• 3 eggs
• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• 1 cup whipping cream
• ½ cup butter
• ½ tsp vanilla
• Generous pinch of sea salt

Instructions

1. • Spray a 9" x 13" pan with cooking spray and line with parchment
2. • Preheat oven to 350F
3. • Combine the dates with the water in a medium saucepan and bring to a boil
4. • Reduce heat and simmer gently about 10 minutes until most of liquid is evaporated or absorbed
5. • Puree (I use a hand blender and puree the dates right in the pot)
6. • Beat the butter in a stand mixer with 1 cup of the brown sugar until ight and creamy
7. • Add the eggs to the butter mixture, one at a time unti blended
8. • Stir the flour, baking powder, baking soda, salt and cinnamon in a bowl, and then stir into the butter mixture just until combined
9. • Add the dates to the butter mixture and mix until just combined (I don't wait until the dates have cooled because I'm usually in a hurry to get the cake on the table, but you can wait if you want)
10. • Bake in the centre of the oven for 35 to 40 minutes or until the top of the cake feels firm when gently pressed in centre
11. • While the cake is baking, make the toffee sauce
12. • Place cream, other cup of brown sugar, butter, vanilla and sea salt in a heavy saucepan and bring to a boil
13. • Cook and stir 3 minutes or until mixture comes together (reduce heat slightly and watch closely because the mixture can boil over)
14. • When cake is removed from the oven, prick the cake surface all over with a skewer and spoon over ½ of the toffee sauce
15. • Serve warm with vanilla ice cream and the remaining sauce drizzled on top

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