[Recipes
Sticky Toffee Pudding
Indulge on this simple yet decadent pudding any time!
| Serves: | 2 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | Desserts |
| Difficulty: | Moderate | Meal Type: | Other |
| Main Ingredient: | dates | Dish Type: | Dessert |
| Main Cooking Method: | Bake | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 2 C. All-Purpose Flour
- 2 tsp. All-Purpose Flour
- 1.5 C. Dates, pitted and chopped
- 2.5 C. Boiling Water
- 2 tsp. Baking Soda
- 0.5 C. Unsalted Butter, softened
- 1.5 C. Sugar
- 2 each Large Eggs, lightly beaten
- 2 tsp. Vanilla
- 1 C. Butter
- 1 C. Heavy Cream
- 2 C. Dark Brown Sugar, packed
Directions
Preheat oven to 350 degrees. Butter baking dishes. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top. Remove from oven to a wire rack.
Toffee Sauce: Combine the butter, cream and brown sugar in a small saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
Note
The sauce ingredients begin at 1 cup of butter.