Sticky Toffee Pudding

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  • Yield: 2316 g
  • Serving: 12
  • Prep time: 1::07 h
  • Cook time: 1:23 h
  • Ready in: 2:30 h
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Serve this with Toffee Sauce (recipe follows) and a dollop of whipped cream. This recipe comes from a restaurant in New Hampshire Caffe Umbra and Bon Appetite Magazine. Cooking time reflects time to cool.

Ingredients

  • Toffee Pudding
  • Toffee Suace

Nutrients

Calories
639.7
Calories from Fat
313 g
Total Fat
34.8 g
Saturated Fat
21.4 g
Cholesterol
143.8 mg
Sodium
259.7 mg
Total Carbohydrate
82.1 g
Dietary Fiber
2.8 g
Sugars
56.1 g
Protein
4.8 g

Step by step method

  • Step 1

    In a medium bowl, place chopped dates and pour boiling water over and allow to stand until cool.

  • Step 2

    Preheat oven to 350°F.

  • Step 3

    Butter and flour 9x9x2" square metal pan.

  • Step 4

    In another medium bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt; set aside.

  • Step 5

    In a large bowl, beat butter until light and fluffy.

  • Step 6

    Add brown sugar and beat until well combined (mixture will look grainy).

  • Step 7

    Beat in eggs one at at time, mixing well after each addition.

  • Step 8

    Stir in vanilla.

  • Step 9

    Stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.

  • Step 10

    Transfer batter to prepared pan.

  • Step 11

    Bake for 40 minutes or until toothpick inserted in center comes out clean.

  • Step 12

    Spoon 1/2 cup Toffee Sauce over cake, spreading evenly over cake.

  • Step 13

    Bake until sauce is thick and bubbly, about 8 minutes.

  • Step 14

    Cool cake in pan until lukewarm or room temperature and serve with remaining Toffee Sauce.

  • To Make Toffee Sauce

  • Step 1

    In a large heavy sauce pan bring 1 1/2 cups cream, sugar, butter and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.

  • Step 2

    Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.

  • Step 3

    Remove sauce from heat.

  • Step 4

    Whisk in remaining 1 cup of cream (mixture will bubble vigorously).

  • Step 5

    Strain into medium microwave-proof bowl. To Make Ahead: Can be made ahead 3 days in advance. Cool, cover and refrigerate. Rewarm in microwave at 15 second intervals.

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