Sticky toffee pudding is not new to Brits and Aussies, and it's begun to take hold here in the U.S. It's a rich cake, flavored with dates and served warm with a thick gooey toffee sauce. This wicked version takes tradition a step farther by adding chopped bittersweet chocolate. This recipe originally came from Sydney, Australia. It was the recipe everyone had to have. Now it's yours.Source: unknown
1Preheat oven to 350. Butter a 9 inch round cake pan with 2inch sides and line bottom with a round of parchment paper.
2To make the sauce, mix brown sugar, butter and cream in a small pan over medium heat. Stir til sugar has completely dissolved and sauce is bubbling.Pour half of the sauce into prepared cake pan and set aside the rest to serve with the pudding
to make pudding, put dates sand baking soda in small bowl. Add boiling water, and set aside
3Cream butter (add the salt if using unsalted butter0, brown sugar and vanilla together in large bowl til white and fluffy. Beat in eggs a little at a time, sprinkling in 1 Tbsp. of the flour when you have added about half the beaten eggs. This helps stop the batter from curdling. Mix in dates and their soaking water. Sift remaining flour and baking powder over mixture, then fold in gently but thoroughly. Stir in chopped chocolate and the espresso powder if using
4Pour batter into pan. Bake til top is golden and firm and sides have shrunk away slightly from pan, 50 to 60 minutes. Let cool in pan on wire rack for 15 minutes. run a knife around edge of pudding and turn it out onto a serving plate.
5Reheat remaining sauce til bubbly. Cut warm pudding into wedges, spoon sauce over pudding, and serve with a dollop of crème fraiche, if you like.
6Notes:*For the best toffee flavor, you must use dark brown sugar.
**Use either salted or unsalted butter for pudding. Just be sure to include the 1/2 tsp. salt if using unsalted. The technique of soaking the dates in boiling water with baking soda may surprise you. The dates melt into the marvelous sweet sticky bits that then get stirred into the batter. You can use individual ramekins for this dessert. Use eight 3 inch ramekins, and bake for only about 25 minutes. The pudding can be made 1 day ahead and kept in airtight container. To serve, cut into wedges, top with a little sauce and reheat quickly in hot oven.