Sticky Toffee Pudding
- Yield: Serves 6 to 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1573
- Total Fat
- 83
- Saturated Fat
- 52
- Carbohydrates
- 179
- Dietary Fiber
- 6
- Sugar
- 130
- Protein
- 10
- Cholesterol
- 283
- Sodium
- 220
- Total: 1 hr 30 min
- Cook: 1 hr 30 min
Ingredients
For the pudding:
2 1/4 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
1 tablespoon baking powder
2 cups packed light or dark brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the baking dish
3 large eggs
For the toffee sauce:
1 1/2 pounds (6 sticks) unsalted butter
3 cups packed dark or light brown sugar
1 cup brandy
Whipped cream (optional)
Directions
- For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
- In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
- Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
- Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
- Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
- Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
- For the toffee sauce:
- While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
- To finish the pudding:
- Using a skewer or chopstick, poke holes in the pudding 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.