.jpg.rend.hgtvcom.126.196.suffix/1789013089131.jpeg)
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Microwave Sticky Toffee Pudding
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 3 g
- Cholesterol
- 71 mg
- Sodium
- 209 mg
Few desserts are as comforting as sticky toffee pudding, the classic British dessert of a warm, tender date cake drenched in a buttery toffee sauce. This clever version delivers all that indulgence in about half the time of an oven-baked version. The microwave is especially suited to sticky toffee pudding, which is traditionally steamed, because it creates a moist cooking environment that keeps the cake soft and luscious. And to make this dessert even easier, the sauce and cake batter require only one dish each, so cleanup is a snap.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 3 g
- Cholesterol
- 71 mg
- Sodium
- 209 mg
Ingredients
Toffee Sauce:
Cake:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the toffee sauce: Combine the butter, brown sugar, cream and salt in a large microwave-safe bowl (at least 9 cups in capacity), leaving plenty of room for the mixture to bubble up.
- Microwave in 30-second intervals, whisking after each, until the butter is melted, 1 to 1 1/2 minutes. Continue microwaving in 15- to 20-second intervals until lightly thickened, about 1 minute more (watch carefully through the window to make sure the sauce doesn’t bubble over; stop the microwave if it does, stir and then continue). Set aside to cool. The sauce will continue to thicken as it cools.
- For the cake: Combine the dates, butter, baking soda and 3/4 cup water in an 8-inch square microwave-safe baking dish. Microwave until the mixture is bubbling and the dates are very soft, about 2 minutes.
- Mash the dates with a potato masher or fork until mostly smooth. Add the brown sugar, molasses, egg, ginger and salt. Whisk until smooth. Add the flour and whisk gently until just combined. Use a rubber spatula to scrape the sides and bottom to ensure the batter is evenly mixed.
- Cover the dish tightly with plastic wrap and pierce with a paring knife to make a small vent. Microwave on 50 percent power until the center springs back when lightly pressed, 13 to 15 minutes.
- Pour the toffee sauce evenly over the hot cake. Serve warm with ice cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
