Sticky Toffee Pudding
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
For the Cake
- 473.18 ml pitted dates, chopped
- 354.88 ml water
- 6.16 ml baking soda
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml baking powder
- 177.44 ml unsalted butter, at room temperature
- 354.88 ml firmly packed light brown sugar
- 3 large eggs
- 4.92 ml vanilla extract
-
For the Toffee Sauce
- 236.59 ml unsalted butter
- 709.77 ml firmly packed dark muscovado sugar or 709.77 ml dark brown sugar
- 473.18 ml heavy cream
- 4.92 ml vanilla extract
- 1.23 ml salt
directions
- Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
- Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
- Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
- Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
- While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
- In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
- Stir in the dates and any soaking liquid into the batter.
- Gently fold the dry ingredients into the wet batter until just combined.
- Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
- While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
- Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
- Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
- To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.
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Reviews
-
I just made this today and it was an easy recipe to follow. Be warned, though ... even the dough smells good! I liked the fact that there were no nuts in this recipe, although I'm sure you could add them if you want. The sauce is delicious too. I used a normal size muffin pan (not the huge size) and got 24 individual cakes out of this recipe, which was a bonus. Now I have some to eat and some to put in the freezer.
RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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