- Sticky Toffee Pudding
- Serves 8
- 8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
- 1 cup scalding-hot water, brandy or strong brewed coffee
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter, room temperature, plus more for dish
- 1 cup dark-brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour, plus more for dish
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick butter
- 3/4 cup heavy cream
- 3/4 cup dark-brown sugar
- whipped cream or ice cream for garnish - optional
Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish.
Place dates in a bowl, pour hot water or coffee over dates, and let soak 15 minutes. Stir in baking soda and allow to cool
In a mixing bowl beat butter and brown sugar on medium high speed until light and fluffy, around 2 minutes. Add eggs and mix until well blended. Add vanilla and cooled date mixture and mix well. Add flour, baking powder, and salt and mix until blended. Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.