Sticky Toffee Pudding with Cranberries

Name: Sticky Toffee Pudding with Cranberries
Ingredients: For the baking dish; About 1 Tbs. unsalted butter, at room temperature; For the sauce; 2 cups heavy cream; 1⁄2 cup dark brown sugar; 1⁄2 cup golden syrup (such as Lyle’s) or molasses; 1 cup fresh (or frozen, thawed, and drained) cranberries, picked over; 1⁄8 tsp. kosher salt; For the pudding; 4 oz. pitted dates, chopped; 2 oz. sweetened dried cranberries; 1 tsp. baking soda; 1-1⁄4 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. espresso powder; 1⁄2 tsp. kosher salt; 1⁄2 stick unsalted butter, at room temperature; 3⁄4 cup granulated sugar; 2 large eggs, at room temperature; 1 tsp. vanilla bean paste or pure vanilla extract; crème fraîche or vanilla ice cream, for serving (optional)

Sticky Toffee Pudding with Cranberries was pinched from <a href="http://www.finecooking.com/recipes/sticky-toffee-pudding-cranberries.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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For the baking dish

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About 1 Tbs. unsalted butter, at room temperature

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For the sauce

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2 cups heavy cream

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1⁄2 cup dark brown sugar

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1⁄2 cup golden syrup (such as Lyle’s) or molasses

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1 cup fresh (or frozen, thawed, and drained) cranberries, picked over

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1⁄8 tsp. kosher salt

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For the pudding

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4 oz. pitted dates, chopped

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2 oz. sweetened dried cranberries

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1 tsp. baking soda

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1-1⁄4 cups all-purpose flour

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1 tsp. baking powder

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1 tsp. espresso powder

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1⁄2 tsp. kosher salt

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1⁄2 stick unsalted butter, at room temperature

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3⁄4 cup granulated sugar

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2 large eggs, at room temperature

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1 tsp. vanilla bean paste or pure vanilla extract

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crème fraîche or vanilla ice cream, for serving (optional)

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