Sticky Toffee Pudding

It’s awfully hard to get me to try a dessert without chocolate in it. I mean, really, what’s the point? But a friend insisted I try her favourite, sticky toffee pudding at a restaurant one night. I’m not sure whether I should thank her or be mad at her for introducing me to this delightful dessert. I experimented with a few recipes, and settled on this one. You’ll love it!

Sticky toffee pudding 3

Sticky Toffee Pudding

1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup butter, softened
3/4 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla

Toffee Sauce
1/2 cup butter
1/2 cup heavy cream
1 cup packed light brown sugar
Dash salt

Preheat oven to 350 degrees. Prepare an 8-inch round or square baking dish with parchment paper and cooking spray.

In a medium bowl, sift flour, baking powder and salt.

Finely chop the dates (I use my food processor). 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 and fold until blended.

Pour into the prepared baking dish. Bake until cake is set and firm on top, about 35 minutes. Remove from oven to a wire rack to cool.

Toffee Sauce
Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Pour over cake slices.

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