Sticky Toffee Pudding

"Serve this with Toffee Sauce (recipe follows) and a dollop of whipped cream. This recipe comes from a restaurant in New Hampshire Caffe Umbra and Bon Appetite Magazine. Cooking time reflects time to cool."
 
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Ready In:
2hrs 30mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • In a medium bowl, place chopped dates and pour boiling water over and allow to stand until cool.
  • Preheat oven to 350°F.
  • Butter and flour 9x9x2" square metal pan.
  • In another medium bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt; set aside.
  • In a large bowl, beat butter until light and fluffy.
  • Add brown sugar and beat until well combined (mixture will look grainy).
  • Beat in eggs one at at time, mixing well after each addition.
  • Stir in vanilla.
  • Stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.
  • Transfer batter to prepared pan.
  • Bake for 40 minutes or until toothpick inserted in center comes out clean.
  • Spoon 1/2 cup Toffee Sauce over cake, spreading evenly over cake.
  • Bake until sauce is thick and bubbly, about 8 minutes.
  • Cool cake in pan until lukewarm or room temperature and serve with remaining Toffee Sauce.
  • To Make Toffee Sauce:.
  • In a large heavy sauce pan bring 1 1/2 cups cream, sugar, butter and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.
  • Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
  • Remove sauce from heat.
  • Whisk in remaining 1 cup of cream (mixture will bubble vigorously).
  • Strain into medium microwave-proof bowl. To Make Ahead: Can be made ahead 3 days in advance. Cool, cover and refrigerate. Rewarm in microwave at 15 second intervals.

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