Sticky Toffee Pudding
Ingredients
Yield: 18 small cakes (recipe can be halved)
Cake Batter
- 2¼ cups pitted dates
- 2 cups cold water
- 3 tsp baking soda
- ½ cup unsalted butter, softened
- 1¼ cups sugar
- 3 tsp vanilla extract
- 2 tsp salt
- 3 eggs at room temperature
- 1¾ cups flour
Sauce
- 2 cups light brown sugar
- 2 cups heavy cream
Garnish (optional)
- fresh berries
- vanilla ice cream
Special Equipment
- ramekins, small martini glasses, muffin tins and 9 x 13 pan or plastic container for assembling the Sticky Toffee Pudding
- cover or aluminum foil
- non-stick spray
How-to
Prepare the Cake
- Preheat oven to 350 degrees
- Put dates, baking soda and cold water in a heavy saucepan and bring to a boil. Allow to boil for 4-5 minutes (it will begin to foam; adjust heat accordingly so it doesn’t boil over) and set aside for a few minutes
- Cream butter, sugar, vanilla & salt together in a stand mixer or with a hand mixer
- Blend in eggs slowly then scrape down the bowl and be sure all ingredients are well incorporated
- Add flour and incorporate. Ensure there are no lumps
- In a food processor, add the warm date mixture and blend until smooth. Add it to the batter and mix well
- Coat 18 small ramekins or a dozen muffin tins (Sarah uses 4 oz. martini glasses, which can go in the oven) with non-stick spray and pour in the batter. You can also use muffin tins or one large casserole dish. Bake for 18-25 minutes or until top is firm to the touch
Prepare the Sauce
- Combine light brown sugar and heavy cream in a saucepan
- Bring to a boil and allow to boil for 5 minutes, then set aside to cool
Assemble the Sticky Toffee Pudding
- Unmold the baked cakes, cut the tops off with a serrated knife.
- Set them in a roasting pan, and pour the sauce over to cover.
- Cover with a lid or aluminum foil and refrigerate the cakes for at least 12 hours
Plate and Serve
Note: Will keep in refrigerator for 1 week. Warm at 300-325 degrees until sauce is bubbling