Sticky Toffee Pudding
A delicious alternative to traditional Plum Pudding
Equipment
- 10-inch round or square baking dish
Ingredients
Pudding
- 1 cup + 1 tbsp. all purpose flour
- 1 tsp. baking powder
- 3/4 cup pitted chopped dates
- 1 1/4 cup boiling water
- 1 tsp. baking soda
- 1/4 cup butter softened
- 3/4 cup granulated sugar
- 1 large egg lightly beaten
- 1 tsp. vanilla extract
Toffee Sauce
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
Whipped Cream
Instructions
Pudding
- Preheat oven to 350. Grease a 10-inch round or square baking dish.
- Sift 1 tbsp. flour onto parchment paper, and chop dates fine. Roll them in the flour a bit. Place in a small bowl and add the baking soda and boiling water. Set aside.
- In electric mixer, beat the butter and sugar until light and fluffy. Add egg and vanilla. Gradually beat in remaining flour and baking powder.
- Add the date mixture to the batter and fold until blended using a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a cooling rack.
Toffee Sauce
- Combine butter, heavy cream, and brown sugar in a saucepan. Heat to boiling, stirring constantly. Boil gently over medium low heat until thickened, about 8 minutes.
To Serve
- Preheat broiler. Spoon 1/3 cup of sauce over the pudding. Spread evenly over the top. Place under broiler until bubbly, about 1 minute. Serve immediately in dessert bowls. Drizzle more toffee sauce over top, and add a dollop of whipped cream.
- Enjoy!
Notes
You can serve it the traditional way (given in the recipe), or you can just warm the pudding/cake part in the oven, warm the sauce in saucepan, and spoon it over, and add a dollop of whipped cream.