Thursday, April 29, 2010

Sticky Toffee Pudding

1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla

1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped

  • Preheat oven to 350 degrees.
  • Butter a 10-inch round or square baking dish.
  • Sift the flour and baking powder onto a sheet of waxed paper.
  • Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside.
  • In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture.
  • Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish.
  • Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
Toffee Sauce:
  • Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly.
  • Boil gently over medium low heat until mixture is thickened, about 8 minutes.
  • Preheat broiler.
  • Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top.
  • Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls.
  • Drizzle with toffee sauce and top with a spoonful of whipped cream.


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