Sticky Toffee Pudding
Print RecipeIngredients
- 12 oz pitted chopped dates
- 1 c boiling water
- ½ c butter
- 1 ½ c brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 ¾ c flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ c cream
- ½ c sugar
- ¼ c butter
- ¼ c corn syrup
Instructions
1
Pour boiling water over dates, stir, and let cool.
2
Preheat oven to 350. Grease and flour a 9x9 pan. Beat butter until fluffy. Add brown sugar, then eggs 1 at a time, then vanilla. Sift together remaining ingredients and add in four parts, alternating with date mixture.
3
Bake about 40 minutes, then spoon ½ c toffee sauce over cake and bake another 8 minutes.
4
For sauce, combine ¾ c cream with other ingredients and boil and stir until sugar dissolves and butter melts. Simmer until mixture is thick and deep amber, stirring often, about 35 minutes.
5
Remove from heat and whisk in the remaining ½ c cream.
Notes
Sauce can be made three days ahead and refrigerated.
No Comments