Sticky Toffee Pudding
Sticky toffee pudding is a British steamed sponge cake, this version is made with finely chopped dates, covered in a toffee sauce and served with a drizzle of heavy cream.
3/4 cup pitted and chopped dates
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup butter, softened
3/4 cups granulated sugar
1 large egg, lightly beaten
3 tablespoons butter
5 tablespoons firmly packed brown sugar
2 tablespoons heavy cream
Additional heavy cream for accompaniment (optional)
- Preheat oven to 350°F (175°C). Lightly grease a 11x7x2-inch baking pan; set aside.
- For Cake: Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla; set aside.
- Whisk the flour and baking powder together in a small bowl; set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture and mix well.
- Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.
- For Toffee Sauce: Melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes.
- Poke the top of the hot pudding with the tines of a serving fork and pour the sauce on top.
- Place under a hot broiler until it bubbles. Take care, as it burns easily.
- Serve warm drizzled with heavy cream or if desired whip the unsweetened cream and dollop it on top of the pudding.
Makes 6 to 8 servings.