1 Video | Photo: Sticky Toffee Pudding Recipe
Ingredients
Pudding:
- 2 cups pitted dates
- 3/4 cup dark spiced rum
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 cups brown sugar
- 1 stick butter, at room temperature, plus extra for baking dish
- 3 eggs, separated
Toffee Sauce:
- 3 sticks butter
- 1 1/2 cups brown sugar
- 1/2 cup brandy
- Heavy cream, whipped, for topping, optional
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
Sift together the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
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By TX Eric
Lake Jackson, TX
on December 23, 2012
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This is over the top, and fairly easy to do. Two minor errors in the web-published recipe -- the cinnamon should be 1 tsp and the eggs shouldn't be separated (see the video.
On the Toffee sauce, this is basically an over-the-top butterscotch sauce. How long it takes to cook will depend on how aggressive you are with the heat. Use a 3 qt saucepan to avoid boil-over and cook at a strong simmer with near constant stirring - temp of the sauce should reach 213-214 °F on an instant-read thermometer. If you cook it adequately it will not have a strong brandy taste. The brandy will be clearly evident, but it won't be assertive. Taste the sauce when you think it's done - if it wreaks of brandy then you need to cook it a bit more.
If you find the amount of butter in the sauce a bit scary, follow Julia Childs's advice and use cream (“If you're afraid of butter, use cream”. An good alternative would be Gale Gand's Butterscotch sauce from her Sticky Toffee Pudding recipe.
By lammele
Dunlap
on December 08, 2012
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Oh my goodness! This dessert was over the top. Wish I could have given it 10 stars - it was that good. I thought it would be too sweet due to the amount of brown sugar in the cake and sauce but the cake had wonderful flavor and the sauce was to die for. I followed the recipe to the "T" and used Captain Morgan's dark spiced rum. Like other viewers suggested, be sure to serve it with whipped cream. I topped mine with Redi Whip whip cream.
By fyrehouse cook
on November 19, 2012
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GREAT! Made it at work and home. My wife and daughter-in-law have nicknamed it "crack cake" because it is so addicting.
Read all 27 reviews