Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 c. heavy cream, divided -; 1/2 c. light corn syrup -; 1/2 c. (1 stick) butter, plus more for pan -; 1 c. dates, pitted and chopped -; 1 c. boiling water -; 1 c. all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. kosher salt -; 4 tbsp. butter, softened -; 1/2 c. packed dark brown sugar -; 2 large eggs -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sticky Toffee Pudding

1. 2 c. heavy cream, divided -

2. 1/2 c. light corn syrup -

3. 1/2 c. (1 stick) butter, plus more for pan -

4. 1 c. dates, pitted and chopped -

5. 1 c. boiling water -

6. 1 c. all-purpose flour -

7. 1 tsp. baking soda -

8. 1/2 tsp. kosher salt -

9. 4 tbsp. butter, softened -

10. 1/2 c. packed dark brown sugar -

11. 2 large eggs -

12. 1 tsp. pure vanilla extract -

How to cook deliciously - Sticky Toffee Pudding

1. Stage

In a pot over medium low heat, add 1 cup cream, corn syrup, and butter. Bring to a boil, and stirring occasionally, let boil until a deep amber color, about 30 minutes. Slowly and carefully stir in remaining 1 cup of cream. Remove from heat.

2. Stage

Butter a 3 quart baking pan and pour in about half of the toffee sauce. Place pan in refrigerator and let chill while making cake batter.

3. Stage

Preheat oven to 350°F. Place dates in a medium bowl and cover with boiling water. Let sit until softened, 15 minutes. Add dates and water to a food processor or blender and blend until smooth.

4. Stage

In another medium bowl, whisk together flour, baking soda, and salt.

5. Stage

In a large bowl using a hand mixer, beat butter and sugar until creamy. Add eggs and vanilla and beat until incorporated. Add dry ingredients and mix until just combined, then add date mixture and beat until just combined. Gently pour batter over chilled toffee sauce in pan and smooth top.

6. Stage

Bake until a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let cool 20 minutes before serving with remaining toffee sauce.