Sticky Toffee Pudding

Recipe by Millereg
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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Butter 9-inch-diameter springform pan.
  • Line bottom of pan with parchment paper; butter parchment.
  • Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
  • Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
  • Add half of flour and beat to blend.
  • Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
  • Add remaining flour and beat until blended.
  • Combine instant coffee and baking soda in small bowl.
  • Pour into date mixture, stirring to dissolve coffee granules.
  • Add date mixture to batter and beat to blend.
  • Pour batter into prepared pan.
  • Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
  • Cool pudding until just warm; unmold; sprinkle with powdered sugar.
  • Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.
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