Sticky Toffee Pudding
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 758
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 98
- Dietary Fiber
- 4
- Sugar
- 66
- Protein
- 6
- Cholesterol
- 129
- Sodium
- 138
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
1 1/2 cups brown sugar
1/2 cup brandy
Heavy cream, whipped, for topping, optional
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
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.