Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 cups coarsely chopped dates (about 12 ounces) -; 2-1/2 cups water -; 2 teaspoons baking soda -; 1/2 cup butter, softened -; 1-2/3 cups sugar -; 4 large eggs, room temperature -; 2 teaspoons vanilla extract -; 3-1/4 cups all-purpose flour -; 2 teaspoons baking powder -; BUTTERSCOTCH SAUCE: -; 7 tablespoons butter, cubed -; 2-1/4 cups packed brown sugar -; 1 cup half-and-half cream -; 1 tablespoon brandy -; 1/4 teaspoon vanilla extract -; Whipped cream, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sticky Toffee Pudding

1. 2 cups coarsely chopped dates (about 12 ounces) -

2. 2-1/2 cups water -

3. 2 teaspoons baking soda -

4. 1/2 cup butter, softened -

5. 1-2/3 cups sugar -

6. 4 large eggs, room temperature -

7. 2 teaspoons vanilla extract -

8. 3-1/4 cups all-purpose flour -

9. 2 teaspoons baking powder -

10. BUTTERSCOTCH SAUCE: -

11. 7 tablespoons butter, cubed -

12. 2-1/4 cups packed brown sugar -

13. 1 cup half-and-half cream -

14. 1 tablespoon brandy -

15. 1/4 teaspoon vanilla extract -

16. Whipped cream, optional -

How to cook deliciously - Sticky Toffee Pudding

1. Stage

Preheat the oven to 350°F. In a small saucepan, combine the chopped dates and the water. Bring the mixture to a boil. Remove the saucepan from the heat and stir in the baking soda. Set the mixture aside to let it cool to a lukewarm temperature. Editor’s Tip: Once the dates have soaked thoroughly, feel free to add them to a food processor to make the mixture extra smooth and creamy.

2. Stage

In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until they’re light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the creamed mixture, then stir in the date mixture. Editor’s Tip: Don’t forget to take the time to scrape down the sides and bottom of the bowl to make sure all the ingredients are incorporated as you go.

3. Stage

Pour the cake batter into a greased 13x9-inch baking pan. Bake the cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the cake slightly in its pan on a wire rack. Editor’s Tip: Once the cake has cooled, poke holes all over so the sauce can seep into the cake.

4. Stage

Meanwhile, in a small saucepan, melt the butter. Add in the brown sugar and half-and-half. Bring the mixture to a boil over medium heat, stirring constantly. Remove the mixture from the heat. Stir in the brandy and vanilla.

5. Stage

Serve the sauce warm with the warm cake. If desired, top the cake with whipped cream. Editor’s Tip: Generously pour the warm sauce over each serving of warm sticky toffee pudding cake, and let the sauce soak into the cake a bit so the texture turns pudding-like.