Sticky toffee pudding
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- 1 1/2 cups pitted medjool dates, coarsely chopped
- 1/2 cup water
- 1/2 cup unsalted butter, softened, one stick
- 2 cups packed dark brown sugar
- 1 teaspoon pure vanilla extract
- two large eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- toffee sauce, recipe follows
1preheat the oven to 350°. Butter an 8 x 12 or a 9 x 13" baking dish.
2Mix the dates and water in a medium pan and simmer over low heat, covered, for about seven minutes, until the dates are soft. Remove the pan from heat and let stand, covered, for five minutes. Drain well.
3In the bowl of the stand mixer fitted with the paddle attachment, cream together the butter and Brown sugar. Add the vanilla and beat until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
4In medium bowl, mix the flour with the baking soda and salt. Add the flour mixture to the butter mixture and beat on low speed until mixed. Fold in the softened dates. Transfer the batter to prepared baking dish and bake for 45 minutes until the pudding Springs back when you touch it and a cake tester comes out clean.
5While cake is still very warm, use a fork to poke holes in the top. Pour about 1 1/2 cups of warm toffee sauce over the pudding. Let the pudding cool in the pan on a wire rack for 20 to 30 minutes until most of the sauce is absorbed. Cut into squares and serve from the pan with the remaining toffee sauce on the side.
1 cup unsalted butter, two sticks
2 cups packed dark Brown sugar
2/3 cup water
1/4 teaspoon fine sea salt
melt the butter in a pan over medium low heat. Stir in the Brown sugar, water and salt. Turn heat up to medium-high and bring to a boil. Stir occasionally, cook until the sauce is thickened slightly and reduced to about 2 1/2 cups. Keep the sauce warm over very low heat until you're ready to use it. Serve the warm cake with a scoop of vanilla ice cream or almond ice cream on the side.